Methi Paneer Recipe
Dry Methi Paneer

0 0
Methi Paneer Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 Cups Paneer Cubes
1 Cups Fresh methi Leaf/Fenugreek Leaf
0.5 Teaspoon Cumin Seed / Jeera
0.5 Cup Onion Finely chopped
1 Teaspoon Ginger Paste
1 Teaspoon Garlic Paste
1 Teaspoon Coriander Powder
0.5 Teaspoon Chilli powder To taste
0.25 Teaspoon Amchur powder / Dry mango powder Juice of half a lime
1 Cup Milk
2 Tablespoon Oil
0.25 Teaspoon Methi Seeds

Bookmark this recipe

You need to or Register to bookmark/favorite this content.

Features:
  • Curry
  • Dinner
  • Lunch
  • Traditional food
  • Vegetarian

Ingredients

Directions

Share

This is also the first time I tried frying paneer and then dunking it into warm water to keep them soft. I see this tip in almost all paneer recipes I see but had never tried it before. Verdict? It works but not as well as I had imagined. If you refrigerate paneer, it will turn hard so some gentle warming is definitely a good idea. Also, the excess oil floats into the water so it’s not a bad move, all things considered.

Read More :How to Prepare Paneer at Home

(Visited 170 times, 1 visits today)

Steps

1
Done

If using fresh paneer, refrigerate for at least 30 mins so it's firm before pan frying. If using frozen paneer, defrost completely before proceeding

Heat the oil in a pan and shallow fry the paneer pieces until golden brown

2
Done

Dunk them into a bowl of warm water directly from the pan

Let them soak in the water while you proceed with the rest of the recipe

In the same oil used to fry the paneer, add the cumin and fenugreek seeds

When they sizzle, add the onions and saute until light golden brown

3
Done

Now add the ginger garlic paste and saute again for a minute or so until fragrant

Drain the paneer and squeeze out excess water. Add to the above along with the methi leaves, chilli powder, coriander, and amchoor (if using), and salt

Sauté and let the spices cook for a minute

Now add the milk and let it simmer in the gravy for a minute or two

Let the gravy cook down until it coats the paneer pieces. Adjust salt if needed and add a pinch of sugar (optional) to enhance the flavours

Kumar S

I love to cook, and for the last several years I have been preparing “light” foods almost exclusively. I believe everyone love to have tasty food.So I cook well and serve well with twist recipe :)

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Chakuli Batter
next
Sweet and Spicy Mango Chutney
previous
Chakuli Batter
next
Sweet and Spicy Mango Chutney

Comment

%d bloggers like this: