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Methi Paneer Masala

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Methi Paneer Masala

Methi Paneer Masala

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 tsp red chilli powder
  • 1 -2 tsp Kasuri Methi (dried fenugreek leaves)
  • 0.5 cup water
  • Salt, to taste
  • 4 -5 cashews
  • 0.25 cup sour cream (substitute with yogurt)
  • 0.25 tsp cumin powder
  • 1 tsp garam masala
  • 0.25 tsp turmeric powder
  • 1 cup paneer cubes
  • 2 tomatoes
  • 2 -3 green chillies
  • 3 -4 cloves of garlic
  • 1 inch ginger
  • 1 onion
  • 1 tsp cinnamon stick shreds
  • 2 tbsp oil

Method
 

  1. In a blender, grind onion, green chilies, ginger and garlic to a smooth paste.
  2. Heat oil in a pan, add the cinnamon stick shreds and once they stop sizzling add the onion paste.
  3. In the meantime, grind the tomatoes in the same blender.
  4. 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.
  5. In the same blender, pureé the sour cream and cashews in a little water.
  6. 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.
  7. 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.
  8. Top with Kasuri methi and serve hot!