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