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.
Methi Paneer Masala
Ingredients
Method
- In a blender, grind onion, green chilies, ginger and garlic to a smooth paste.
- Heat oil in a pan, add the cinnamon stick shreds and once they stop sizzling add the onion paste.
- In the meantime, grind the tomatoes in the same blender.
- Once all the water has been cooked off from the onion paste, add the blended tomato and all the ground spices - red chilli powder, turmeric, cumin powder and garam masala. Stir well, cover and cook on medium heat until fragrant. It will splatter a lot, so take care.
- In the same blender, pureé the sour cream and cashews in a little water.
- Add the cream and cashew paste to the cooked tomato curry and you'll see that the reddish curry turns to a mellowed yellow. Add more water to dilute, if necessary. Season with salt.
- Cover and let it bubble for about a minute. Add the paneer cubes and simmer until the paneer is soft and oil separates from the curry.
- Top with Kasuri methi and serve hot!
Paola Maitret says
Hi! I love your blog and recipes. Really! the way you tell us yours history behind the recipes make me imagine you and your family in India… In a few occasions I do yours recipes not always that I like because de ingredients are “rare” in my city…
Well this time I wrote you because I want to do this recipe and can’t find the Paneer and the leaves of Fenugreek in my city :'( can you please tell me What ingredients can replace them?
Tina Dawson says
Thank you so much Paola for your beautiful comment. You can make Paneer at home with whole milk and lemon juice – here’s a recipe (https://loveisinmytummy.com/2017/03/homemade-truffle-flavoured-paneer.html) – just skip the truffle and other flavors to make it plain. And leaves of fenugreek don’t really have a substitute, as they have a very unique flavor. You can try to grow them yourself : sprout and grow fenugreek seeds until they are about 3-4 inches tall. Harvest and dry them. Crush and use in the recipe. If you can’t find fenugreek seeds, skip in the recipe. You’ll still get a delicious curry without it. Good luck!
Tara says
Love kasuri methi! This paneer masala looks incredible. Definitely perfect with pulao and raitha.
Tina Dawson says
Thanks so much Tara!!! 🙂
Dannii @ Hungry Healthy Happy says
I only recently discovered a love of paneer, and I am looking for new ways to eat it. This looks comforting and delicious.
Tina Dawson says
It absolutely is, Dannii!!! Try it, you’ll love it!
Dahn @savor the Best says
This looks like indulgence!! I have got to make this, I will have to hunt for some paneer.
Tina Dawson says
It really is, Dahn! Thanks so much!
maria @closeothome says
I don’t do much Indian Cooking but have some garam masala in my spice cabinet. I might have to try this for the family to mix things up.
Tina Dawson says
Oh great Maria! A little change for sure, and it’s not that difficult!
Tania Sheff says
Sounds like a very flavorful dish! I am saving the recipe for later! Thanks!
Tina Dawson says
Thanks so much Tania!