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.
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
- Soak cashew nut in hot water for 10 mins
- In a pan heat 1 tbsp oil, shallow fry paneer cubes until golden brown and keep it soaked in warm water.
- In the same pan add 1 tbsp oil and saute garlic, onion until the raw smell goes away.
- Add tomatoes and saute until it turns mushy. Let it cool and grind to a fine paste along with cashew nuts and methi.
- Heat a sauce pan, add ghee and saute the ground paste until oil separates.
- Add turmeric powder, garam masala and salt and mix well.
- Drain and add fried paneer cubes to it and mix well.
- Add the coconut milk and allow to boil for 5 mins or until the gravy thickens.
- 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!!
- 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.
- 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.
- Soaking Paneer in warm water makes it stay soft for long time.