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paneer methi masala recipe | methi masala paneer | Mughlai methi paneer masala |

paneer methi masala recipe | methi masala paneer | methi paneer masala | with 36 amazing images.



paneer methi masala recipe is a delicious vegetarian curry recipe. Learn how to make paneer methi masala recipe | methi masala paneer | methi paneer masala |

While many families have their own way of making methi aloo, here's a unique recipe inspired by Mughlai cuisine. paneer methi masala recipe is a flavorful North Indian dish that incorporates paneer, a type of Indian cottage cheese, in a fragrant and rich gravy made with fenugreek leaves (methi). This dish embodies the rich flavors and techniques associated with Mughlai cooking.

methi masala paneer features a slightly bitter and aromatic touch of fresh fenugreek leaves, while cream or cashews can be added for a touch of richness. This dish pairs perfectly with rice, roti, or naan for a satisfying meal.

methi paneer masala can be made more flavourful by adding some kasuri methi. You can add milk and sugar to the gravy to balance the bitterness of the methi.

pro tips to make paneer methi masala: 1. Use fresh paneer for the best texture. If store-bought paneer feels rubbery, soak it in hot water for 10 minutes to soften it slightly. 2. For an extra layer of flavor, pan-sear the paneer cubes in a hot pan with ghee or oil before adding them to the gravy. This creates a nice golden sear on the outside. 3. Pair your paneer methi masala with fluffy naan, jeera rice, or roti for a complete and satisfying meal.

Enjoy paneer methi masala recipe | methi masala paneer | methi paneer masala | with detailed step by step photos.

Paneer Methi Masala

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Paneer Methi Masala recipe - How to make Paneer Methi Masala

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients
Method
Paneer methi masala
    Paneer methi masala
  1. To make paneer methi masala recipe, heat 1 tbsp oil in broad non stick pan, add fenugreek leaves and saute on a medium flame for 4 to 5 minutes. Keep aside.
  2. Heat the remaining oil in a deep pan, add pandi chilli, cardamom, cinnamon and cumin seeds. Saute for a few seconds.
  3. Add the onions and suate on a medium flame for 2 to 3 minutes. Add the ginger garlic paste and saute for a few seconds.
  4. Add the tomato pulp and saute for 2 to 3 minutes. Add the preapared masala paste and cook on a medium flame for 2 to 3 minutes until the oil releases.
  5. Add the sautéed fenugreek, paneer cubes and salt and mix well.
  6. Add 1 cup hot water and fresh ceam. Cook on a medium flame for 8 to 10 minutes.
  7. Serve paneer methi masala hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy371 cal
Protein11.4 g
Carbohydrates11.4 g
Fiber1.5 g
Fat31.1 g
Cholesterol2 mg
Sodium17 mg
Paneer Methi Masala recipe with step by step photos

like paneer methi sabzi recipe
    like paneer methi sabzi recipe
  1. paneer methi masala recipe | methi masala paneer | methi paneer masala | then do try other paneer sabzi recipes also:

what is paneer methi sabzi made of?
    what is paneer methi sabzi made of?
  1. See the below image of list of ingredients for making paneer methi sabzi recipe.

how to make the masala paste
    how to make the masala paste
  1. In a small bowl, add ¼ cup curd. Curd adds a layer of tangy and creamy flavor to the gravy. This balances the richness of the tomatoes, spices, and often added cream, creating a more complex and interesting flavor profile.
  2. Add 1 tsp kashmiri chilli powder. Kashmiri chili powder is known for its vibrant red hue, which adds a beautiful and appetizing color to the paneer methi masala gravy.
  3. Add ¼ tsp turmeric powder. Turmeric lends a touch of earthy, warm flavor to the curry.
  4. Add 1 tsp chilli powder. It adds a spicy kick to the curry, which can be adjusted based on your preference.
  5. Add 2 tsp coriander cumin seed powder. Coriander powder offers a citrusy, slightly sweet, and floral note that balances the earthy intensity of cumin. Together, they create a complex and well-rounded spice base.
  6. Add ¼ tsp garam masala.
  7. Add ¼ tsp chaat masala.
  8. Whisk well and keep aside.

how to make paneer methi masala
    how to make paneer methi masala
  1. To make paneer methi masala recipe | methi masala paneer | methi paneer masala | heat 1 tbsp oil in broad nonstick pan.
  2. Add 1½ cups finely chopped methi leaves. Fenugreek boasts a unique flavor profile that's slightly bitter, earthy, and slightly nutty. This adds complexity and depth to the curry, balancing the richness of the paneer and other ingredients.
  3. Sauté on a medium flame for 4 to 5 minutes. Keep aside.
  4. Heat the remaining 2 tbsp oil in a deep pan.
  5. Add 1 whole dry pandi chilli. 
  6. Add 1 black cardamom.
  7. Add 1 inch cinnamon.
  8. Add ½ tsp cumin seeds (jeera).
  9. Sauté for a few seconds.
  10. Add 1 cup finely chopped onions. Onions contribute body and texture to the gravy.
  11. Sauté on a medium flame for 2 to 3 minutes.
  12. Add 1 tbsp ginger-garlic (adrak-lehsun) paste. Ginger and garlic are aromatic ingredients, they have strong smells that contribute significantly to the overall flavor of a dish.
  13. Sauté for a few seconds.
  14. Add ¼ cup tomato pulp. Tomatoes provide a natural acidity that forms the base of the gravy.
  15. Sauté for 2 to 3 minutes.
  16. Add the prepared masala paste.
  17. Cook on a medium flame for 2 to 3 minutes until the oil releases.
  18. Add the sautéed fenugreek.
  19. Add 2 cups paneer (cottagte cheese) cubes.
  20. Add salt to taste.
  21. Mix well.
  22. Add 1 cup hot water.
  23. Add 2 tbsp fresh cream. The most noticeable effect is creating a luxuriously rich and creamy texture in the gravy. The fat content in cream coats the paneer and other ingredients, resulting in a smooth and decadent mouthfeel.
  24. Cook on a medium flame for 8 to 10 minutes.
  25. Add chopped coriander.
  26. Serve paneer methi masala recipe | methi masala paneer | methi paneer masala | hot.

pro tips to make paneer methi masala
    pro tips to make paneer methi masala
  1. Use fresh paneer for the best texture. If store-bought paneer feels rubbery, soak it in hot water for 10 minutes to soften it slightly.
  2. For an extra layer of flavor, pan-sear the paneer cubes in a hot pan with ghee or oil before adding them to the gravy. This creates a nice golden sear on the outside.
  3. Pair your paneer methi masala with fluffy naan, jeera rice, or roti for a complete and satisfying meal.

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