Updated: Apr 6
Prep Time: 15 min Cooking Time: 35 min Serves: 4
500 grams Paneer cut in cubes
1½ cup Yoghurt
3 tbsp Fried Onions (Ready-Made)
½ tsp Garam Masala Powder
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tsp Coriander-Cumin Powder (Dhana Jiru)
1½ tsp Kasuri Methi
½ tsp Salt
1 tbsp Oil
2 Bunch Fresh Methi with Stalks (Fenugreek Leaves)
100 grams Fresh Spinach Leaves
1 Onion Finely Chopped (preferably Indian Onions)
2 Medium Tomatoes Fresh Pureed
1½ tbsp Ginger Garlic Paste
1½ tbsp Tomato Puree
2 tbsp Oil
1 tbsp Butter
1 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
2 Dry Red Chillies
1 tsp Turmeric Powder (Haldi)
1 tsp Red Chilli Powder
½ tsp Kashmiri Red Chilli Powder
1½ tsp Garam Masala Powder
1 tsp Kasuri Methi
½ tbsp Raw Honey
¼ cup Double Cream
Salt to taste
Hang the yoghurt in a muslin cloth for 10 minutes, and then toss it into a bowl.
Add the fried onions, garam masala, turmeric powder, red chilli powder, coriander-cumin powder, kasuri methi, salt and oil; mix and combine with the paneer cubes; before refrigerating for 3-4 hours or overnight.
Chop the methi and spinach. Wash, drain and keep aside.
Heat oil in a pan, add the cumin seeds, asafoetida, onions and butter. Cook the onions until golden brown, then add the dry red chillies, ginger-garlic paste and sauté for a minute.
Now add both the tomato purees, turmeric powder, red chilli powder, kashmiri chilli powder, kasuri methi, honey and salt. Cook the tomato puree for 3-4 minutes until it thickens.
Now lower the hear, add the marinaded paneer, mix well, and let it simmer for 2-3 minutes. Next add the methi and spinach.
Increase the heat to medium-high, cook the methi and spinach, occasionally stirring until cooked for 6-8 minutes. Now add the double cream and mix well, simmer for 2-3 minutes.
Serve hot with naan or steamed rice and enjoy.