Lasooni Methi Paneer {fenugreek & cottage cheese curry}

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Creamy Paneer in a garlicky cream sauce with the added taste of fresh methi (fenugreek) leaves. Just try it !!

As the name suggests, this gravy is loaded with the taste of garlic and the fresh methi (fenugreek) leaves give a wonderful taste and contrasting colours. The creamy tomato sauce simmered with cream makes the gravy richer and tastier by all standards. This is definitely one of those gravies to try with chapati/roti/naan and the taste is sure to linger for a long time. This is a Punjabi cuisine with its own variation . I tasted this first time in Delhi , which is a food lover’s paradise.It was so so good , that the taste is hardly to be forgotten.

Using fresh methi leaves is key here , as there is no alternate substitute .The leaves give this dish a distinctive taste . So whenever I get to buy fresh fenugreek leaves , these are the dishes prepared . Using store bought puree makes a difference here instead of using homemade purée. But if you prefer to use the latter , then add 2 tablespoons of tomato ketchup along with fresh tomato puree . This helps to give a authentic taste to the dish.

 

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​If you want to try making your own paneer , then I have below the recipe which makes the softest paneer. Make sure that the paneer is made one day in advance, so that it holds its shape well while adding it to the curry. Always add paneer just before serving time , boiling the paneer too long makes it chewy which is not desirable.

Using fresh fenugreek leaves , try making the classic methi muttar malai. This is a great side dish as well. The video recipe follows as well.

 

want to know how to make paneer {indian cottage cheese}, check out here

 

ingredients
serves 2-3

1 big cup fresh methi/fenugreek leaves , chopped
1 big onion, finely chopped
1 cup tomato puree *
2 + 2 teaspoons oil
1 teaspoon organic ghee
1 teaspoon garam masala
1 teaspoon organic turmeric
1 + 1/2 teaspoon red chilli powder
1 tablespoon honey
1 cup paneer cubes
2 + 1 tablespoons garlic , finely chopped
1 tablespoon ginger , grated
1/4 th cup fresh cream

Method

  • ​heat 2 teaspoons of oil , add chopped methi leaves.
  • saute for a minute until wilted and remove onto a plate.
  • in the same pan , add 2 teaspoons of oil .
  • add chopped garlic and fry until the colour changes.
  • add ginger and onion and fry for a minute.
  • now add red chilli powder and turmeric powder . Mix for 15-20 secs taking care not to burn the masala.
  • add tomato puree and sauté until oil releases.
  • this step takes about 2-3 minutes.
  • add honey , garam masala and salt to taste.
  • mix well and add 1/2 cup water to thin down the gravy.
  • let it simmer for 2-3 minutes and start to boil.
  • add cream and bring to a gentle boil.
  • do not over boil after adding cream.
  • time to add sautéed methi leaves . Mix well adjust salt.
  • drop in the paneer cubes and gently mix.
  • If serving later then add the paneer cubes and bring to a light boil.
  • in another pan , heat 1 teaspoon of ghee.
  • add 1 tablespoon garlic and fry until golden brown.
  • add 1/2 teaspoon red chilli powder and immediately switch off the gas.
  • pour the seasoning over the curry and serve it hot with chapati/Roti/Naan or even rice.

Note – if using fresh tomato puree , add a tablespoon of tomato ketchup. It enhances the taste.
this is a mildly spiced curry , 1-2 finely green chillies can be added along with onions for extra spicy version.

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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