Paneer Methi Masala

Prep Time: 15 min Cooking Time: 35 min Serves: 4

For Marinade:

500 grams Paneer cut into 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

Ingredients:

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

For Marinade:

1. Hang the yoghurt in a muslin cloth for 10 minutes, then toss it in the bowl.

2. 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; refrigerate for 3-4 hours or overnight.

Method:

1. Chop the methi and spinach. Wash, drain and keep aside.

2. Heat the oil in a pan. Add the cumin seeds, asafoetida, onions, and butter. Cook the onions until golden brown, then add the dry red chillies and ginger-garlic paste, and sauté for a minute.

3. Add both 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.

4. Now, lower the flame, add the marinated paneer, mix well, and let it simmer for 2-3 minutes. Then add the methi and spinach.

5. Increase the flame to medium-high, and 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.

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Paneer Methi Masala | The Rasoi Recipes

Paneer Methi Masala.

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