Methi Paneer Recipe

Methi Paneer Recipe

Ingredients

For Paneer Cooking:

  • 1.5 Litre of Milk
  • 1 tbsp of Lemon Juice
  • ½ tsp of Cummin Seeds
  • Salt as per taste
  • ½ tsp Red Chilli Powder
  • 2 Green Chillies
  • ¼ bunch of Coriander leaves
  • ¼ tsp of Black Pepper

For Gravy Cooking:

  • Few Drops of Oil
  • 1 Small Chopped Onion
  • ¼ tsp of Chopped Ginger
  • 1 Green Chillies
  • 4 Cashews
  • 4 Almonds
  • 1 small piece of Cinnamon
  • 1 tsp of Raw Fennel Seeds Powder
  • 1 – 2 pieces of Garlic
  • Salt as per taste
  • 1 Bunch of Methi Leaves – Chopped roughly in small pieces
  • 1 Cup of Dahi
  • 1 tsp of Coriander Seeds powder
  • Water as required
  • Salt as per taste

Instructions for Making the Paneer

  • Pour Milk to a heavy bottom pot and bring it to a gentle boil on a medium flame
  • When the Milk comes to boil, add all the ingredient’s which are mentioned above to make the paneer and give it a good stir and turn off the stove.
  • Milk begins to curdle immediately and solids separate from the whey. Boil till you see the solids separate completely.
  • Turn off the stove as soon as you see that milk has curdled completely. When the paneer is done correctly you will see the whey being clear and not milky.
  • Place a Muslin Cloth over a large bowl (to collect the whey). Transfer al the curdled milk onto the muslin cloth so that the excess water is getting strained by it.
  • Squeeze off the excess water. The strained water can be used to kneed a dough or you can use it in the gravy as well Make a knot and hang this for 30 minutes. This helps to drain the excess whey.
  • Keep the entire pack on flat plate or a wooden board. Form a nice round shape while bundling the paneer. Place a heavy object on t. Allow it to set for 2 – 4 hours.
  • Remove the cloth and you will find a round block of Paneer. Now cube the paneer into small pieces

Instruction for Making the Gravy

  • In a Pan add water and add Onions, Ginger, Green Chili, Cashew, Almonds, Cloves, Green Cardamom, Cinnamon to it and bring it to boil. Cover it and let it cook completely for 6 – 8 minutes till the onions turn translucent in color.
  • Once it is cooked properly. Let it cool down to room temperature and then add them to a jar and blend it all together into a fine puree (White Gravy).
  • Wash the Methi Leaves bunch properly and roughly chop it into small pieces
  • In Separate pan add few drops of Oil
  • Once the oil is warm enough then add Fennel Seeds powder and chopped garlic to it and give it a proper stir as it will release its aroma.
  • Next add the chopped Methi leaves to it and cook it well
  • Add the white gravy from the jar into the Methi Mixture and stir it continuously. Add water if required for the consistency.
  • In Separate bowl take Curd and add Coriander and Kashmiri Red Chili Powder to it and give the curd a good mix. Add this mixture to the Methi Gravy in the pan.
  • Add Salt as per taste.
  • Now add Paneer Cubes to the gravy and mix it well.
  • Cook on medium flame for 2-3 minutes, then switch off the gas.
  • Ready to enjoy.!!
Methi Paneer Recipe
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