Paneer Methi Masala — a rich, flavorful weeknight meal that is super comforting but requires minimal work! With a tangy tomato-yogurt gravy, crisp baby shallots, and fresh methi, this is not your ordinary weeknight paneer!
WATCH HOW TO MAKE PANEER METHI MASALA:
Start by sautéing your chopped methi which I like to sneak in for color and nutrition. Toss in baby shallots and just cook slightly.
Then we’ll start with a simple tadka, add in our pureed tomatoes and aromatics, along with the spices. Let this reduce until you see the oil on the sides and fold in yogurt and a dash of ketchup! Mix gently and add in our sautéed methi, shallots, and paneer.
Finish with salt, garam masala, kasoori methi, and its really that simple! Warm, comforting, and ready in just 20 minutes — this has got to be on your weeknight rotation!
If you like this, please try my other curries:
- Stuffed Peppers in Creamy Cashew Gravy
- Hariyali Paneer Makhani – Cottage Cheese in Creamy Tomatillo Gravy
- Dum Aloo – Potato Curry
Paneer Methi Masala — a rich, flavorful weeknight meal that is super comforting but requires minimal work! With a tangy tomato-yogurt gravy, crisp baby shallots, and fresh methi, this is not your ordinary weeknight paneer! Warm, comforting, and ready in just 20 minutes — this has got to be on your weeknight rotation!
- 2 tsp oil
- 1 ½ cup methi (fenugreek leaves) , chopped
- ½ cup shallots (onions) , halved
- 2 medium tomatoes , roughly chopped
- ½ inch ginger
- 1 green chilies
- 2 cloves garlic
In a pan, heat oil and saute the methi for 5 minutes on medium to high flame. Add in your onion shallots and saute for another 3-4 minutes. Keep your onions crunchy and don't make them too soft. Remove to a separate bowl and set aside.
In a blender, add the chopped tomatoes, ginger, garlic, and green chilies. Blend them into a fine puree.
Heat oil in a pan on medium flame and add cumin seeds and dried red chilies.
When the cumin starts crackling, add in the tomato puree prepared earlier.
Mix in the spices (turmeric powder, red chili powder, coriander powder, and mdh kitchen king masala), and cook covered for about 5 minutes on low to medium flame until the oil starts to separate.
Now, add in the beaten yogurt mixed wth 1/2 tsp besan (so that the yogurt doesn't curdle) and ketchup, stirring continuously till it comes to a boil.
Add in your paneer cubes, sauted methi and onions, garam masala, salt, and kasoori methi.
Now, mix everything together, let the curry come to a boil and then switch off the gas. Your Paneer Methi Masala is ready. Enjoy!
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