My first encounter with Kasuri Methi came through this curry, and it was love at first ‘sniff’ – I fell in love, hard and fast and it’s an affair that I know is gonna last a lifetime! I now make this Methi Paneer Masala as often as I can, because in all seriousness, something so delicious should logically not be this easy!
The Kasuri Methi (Dried Fenugreek leaves) imparts a very deep, earthy fragrance and flavour to this dish, and despite how it’s added just before serving, it still manages to do a lot!
It might seem like a lot of work, but honestly, there isn’t even a lot of chopping involved. The blender does most of the work, and you are not even required to stand over the stove stirring or even watching it that much.
And every time I hustle up this Methi Paneer Masala, I almost always make this Cashew and Raisin Pulao and a little onion raitha to go with it! And although it’s really hard to believe it, I can get lunch on the table in about 30 minutes!
It’s the perfect meal for a very lazy weekend, and no one said laziness should deprive you of your fair share of indulgence!
When you make this curry (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.