Methi Paneer Curry Recipe
When I first moved up north, it was winter. I could barely feel my nose or feet. But food during this time of the year is fantastic. From the gajar ka halwa to saag, there’s such good food. Methi in everything seems to be the right thing to do as well. I’ve had lots of methi based curries and I can’t seem to get over it. One such was methi paneer. They do add a lot of cream to it, which isn’t really my way of doing things. So I added whipped yoghurt. It was creamy without the cream and the bitterness of the methi was just right.
I’m terrible at making round roti but what the heck, it’s my home. My disfigured roti was just perfect to scoop up this lusciously divine methi paneer curry. If you, by any chance, follow my blog, you’d know that I don’t attempt too many North Indian dishes. And that’s because I leave certain things to the experts. I don’t have to cook every single thing I’ve ever eaten. But this one, I couldn’t resist! North Indians, stop rolling your eyes at me. South Indians, please go ahead and make some of this. Also, don’t buy the white rubber they call paneer back there. Make some at home.
Methi/fenugreek leaves – 1 cup tightly pressed
Paneer – 100 gm cut into cubes
Onions – 2
Tomatoes – 2
Tomato puree – 2 tbsp
Turmeric – 1/2 tsp
Green chilli – 1
Ginger – thumb-size piece
Garlic – 3 cloves
Cumin seeds – 1 tsp
Cinnamon – 1 inch stick
Cloves, cardamon – 4 each
Cumin, coriander, chilli, garam masala powders – 1 tsp each
Yoghurt – 1/2 cup whisked
Coriander leaves – handful with stems
Salt to taste
Oil/ghee – 2 tsp
Water – 1 cup or more
Wash and dry the methi leaves. Keep aside.
I didn’t want to cook things in various steps, so you can cut things short too. Roughly chop the onions, tomatoes and chilli and grind them together with the ginger, garlic and coriander stems to a puree.
Bring ghee up to heat and saute the cinnamon and cloves in it.
Tip the methi leaves in and saute till they’re wilted. Add the spice powders and turmeric too.
Now add the onion and tomato puree along with tomato puree. Mix well and let it cook for 5 mins.
In another pan heat some oil and toss the paneer cubes in. Let them brown on a couple of sides. This should take a minute or two. Take them off the heat and strain on paper towels.
Now the curry has been cooking for 5 mins or so. Add a cup of water and let it simmer for another 5-7 mins covered.
At this point, add the whisked yoghurt.
Add the paneer and mix.
Garnish with coriander leaves and serve with hot rotis.