Recipe of Award-winning Methi Paneer Masala
Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Quick Methi Paneer Masala. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Methi Paneer Masala is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Methi Paneer Masala estimated approx 45 mins.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Methi Paneer Masala using 19 ingredients and 5 steps. Here is how you can achieve it.
Fall is here and what better way to embrace that sweet cold with methi (fenugreek) recipe. I am proud to bring my own version of Methi paneer masala.. Enjoy!
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Ingredients and spices that need to be Take to make Methi Paneer Masala:
- 150 gm paneer
- 1.5 cup fresh methi leaves
- 2 medium onion finely chopped
- 1/2 square cut small green pepper
- 1 small tomato finely chopped
- 1 tbsp minced garlic
- 1/2 inch ginger minced
- 3/4 cup stirred yogurt
- 8 cashew nut fine paste
- 1/2 tbsp Kashmiri red chilli powder
- 1/2 tbsp MDH deggi mirch powder
- To taste Salt
- 1 tbsp chopped green chilli
- 1 tbsp oil
- 2 tbsp salted butter
- 1 tsp cumin seeds
- 1 bay leaf
- 1 black cardamom
- 1 tsp roasted chickpea flour (besan)
Instructions to make Methi Paneer Masala
- Heat oil and butter in a pan. Once it heat up add cumin seeds let it splutter. Add bay leaf, black cardamom and asafoetida.
- Add onion and sauté until golden. Now add garlic ginger and green chilli. Cook for 2-3 mins then add both chilli powders. Add dash of water so chilli powder doesn’t get burnt.
- It’s time to add chopped tomato and cook until oil oozes. Add chopped fresh methi leaves and green pepper. Cook for 5-6 minutes or until methi is cooked.
- Add roasted chickpea flour and stir. Add yogurt, cashew nut puree and salt. Cook until oil oozes. Add paneer and close the lid to cook for another 2-3 minutes.
- Garnish with cilantro and serve hot with paratha.
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