Restaurant style Mughalai Methi Paneer Kurma Recipe | Simple and Easy Methi-Paneer Curry
Monsoon Spice
Monsoon Spice
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Ingredients

  • 10 mins Cooking Time: 30-35 mins Recipe Level: Easy/Beginner
  • 3 days Serving Suggestion
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  • Ingredients
  • 200-250 gms Paneer/Indian Cottage Cheese, cut into 1 inch squares or triangles of 1 cm thickness
  • 2 packed cups Methi/Fresh Fenugreek Leaves
  • 1 medium Onion, finely chopped
  • ¾ - 1 cup Fresh Yogurt, whisked
  • ½ tsp Haldi/Turmeric Powder
  • 2-3 tsp Sugar
  • Salt to taste
  • 2½ tbsp Ghee or Oil
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  • For Fresh Masala Paste
  • 3-4 large cloves of Garlic, chopped
  • 1 inch Ginger, peeled and chopped
  • 1-2 Green Chillies, chopped (Optional, adjust as per taste)
  • A generous pinch of Salt
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  • For Onion-Cashew Paste
  • 1 large Onion, roughly chopped
  • 12-15 whole Cashew Nuts
  • 1 inch Cinnamon or Cassia Stick
  • 4-5 Cloves 4-5 Green Cardamoms
  • 1 small piece of Mace
  • 15-20 Black Peppercorns
  • 1 Bay Leaf
  • 1 tbsp Dhania/Coriander Seeds
  • 1 tsp Jeera/Cumin Seeds
  • 1 tsp Saunf/Fennel Seeds
  • ¼ tsp Hing/Asafoetida (Optional)
  • 1 tbsp Ghee or Oil

Instructions

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