Methi Paneer

Prep Time: 15 mins | Cook Time: 15 mins | Serves: 4

Do you anyone who doesn’t like paneer? Yes, I was one such person until I tried Paneer Butter Masala in a fine dine restaurant in Chennai. After that I liked only paneer butter masala and tried making that for the first time when I was in college. My family likes Paneer in any form and so far, I have tried making Paneer Butter Masala, Paneer burji and Kadai Paneer often and Paneer Tikka masala very rarely as it involves some extra work (with a 2.8-year-old it’s quite difficult as I don’t have help around me). This time I want to make something else out of paneer and was browsing the net and I came across this Methi Paneer Recipe with Coconut Milk on one blog. I liked it and desperately wanted to try it. So, gave it a try and the recipe turned out great and delicious. The recipe is adapted from here to suit my taste.

Ingredients

Paneer Cubes – 250 gms
Dried Methi – 1/8 cup + 1 tbsp
Coconut Milk – 3/4 cup
Tomato – 4
Onion – 1
Garlic – 10 cloves
Cashew nut – 8
Garam Masala – 2 tbsp
Turmeric Powder – 1/4 tsp
Oil – 2 tbsp
Ghee – 2 tbsp
Salt – as needed

Method

1. Soak cashew nut in hot water for 10 mins
2. In a pan heat 1 tbsp oil, shallow fry paneer cubes until golden brown and keep it soaked in warm water.
3. In the same pan add 1 tbsp oil and saute garlic, onion until the raw smell goes away.
4. Add tomatoes and saute until it turns mushy. Let it cool and grind to a fine paste along with cashew nuts and methi.
5. Heat a sauce pan, add ghee and saute the ground paste until oil separates.
6. Add turmeric powder, garam masala and salt and mix well.
7. Drain and add fried paneer cubes to it and mix well.
8. Add the coconut milk and allow to boil for 5 mins or until the gravy thickens.
9. Garnish with 1 tbsp dried methi leaves and serve it along with Chapathi or Naan.

I served with Chapathi. The coconut milk gave a different flavor to the gravy and it was delicious!!

Notes

1. You can also use fresh methi instead of dried methi. In that case, use 1/4 cup of fresh methi. Saute the at last methi along with onion, tomato and garlic. Blend everything together. Use dried methi for garnish if needed.
2. Coconut milk can be replaced with Fresh Cream or Milk. In that case mix water 1/2 cup water and 1/4 cup Fresh Cream.
3. Soaking Paneer in warm water makes it stay soft for long time.