Methi Paneer Masala

Name: Methi Paneer Masala
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 150 gm paneer; 1.5 cup fresh methi leaves; 2 medium onion finely chopped; 1/2 square cut small green pepper; 1 small tomato finely chopped; 1 tbsp minced garlic; 1/2 inch ginger minced; 3/4 cup stirred yogurt; 8 cashew nut fine paste; 1/2 tbsp Kashmiri red chilli powder; 1/2 tbsp MDH deggi mirch powder; To taste Salt; 1 tbsp chopped green chilli; 1 tbsp oil; 2 tbsp salted butter; 1 tsp cumin seeds; 1 bay leaf; 1 black cardamom; 1 tsp roasted chickpea flour (besan)

Alpa Joshi @shubhilicious

Kitchener, Canada

Fall is here and what better way to embrace that sweet cold with methi (fenugreek) recipe. I am proud to bring my own version of Methi paneer masala.. Enjoy!
#ga4
#week2

Alpa Joshi @shubhilicious

Kitchener, Canada

Fall is here and what better way to embrace that sweet cold with methi (fenugreek) recipe. I am proud to bring my own version of Methi paneer masala.. Enjoy!
#ga4
#week2

Saved

Ingredients

45 mins

2 servings

150 gmpaneer
1.5 cupfresh methi leaves
2medium onion finely chopped
1/2square cut small green pepper
1small tomato finely chopped
1 tbspminced garlic
1/2 inchginger minced
3/4 cupstirred yogurt
8cashew nut fine paste
1/2 tbspKashmiri red chilli powder
1/2 tbspMDH deggi mirch powder
To tasteSalt
1 tbspchopped green chilli
1 tbspoil
2 tbspsalted butter
1 tspcumin seeds
1bay leaf
1black cardamom
1 tsproasted chickpea flour (besan)

Saved

Steps

45 mins

1

Heat oil and butter in a pan. Once it heat up add cumin seeds let it splutter. Add bay leaf, black cardamom and asafoetida.
2

Add onion and sauté until golden. Now add garlic ginger and green chilli. Cook for 2-3 mins then add both chilli powders. Add dash of water so chilli powder doesn’t get burnt.
3

It’s time to add chopped tomato and cook until oil oozes. Add chopped fresh methi leaves and green pepper. Cook for 5-6 minutes or until methi is cooked.
4

Add roasted chickpea flour and stir. Add yogurt, cashew nut puree and salt. Cook until oil oozes. Add paneer and close the lid to cook for another 2-3 minutes.
5

Garnish with cilantro and serve hot with paratha.