Methi paneer recipe - How to make methi paneer

Methi paneer, a solid and home style simple paneer formula. It can be presented with roti, naan or plain paratha and even runs great with any enhanced rice such as plain biryani rice, jeera rice or veg pulao. To keep this methi paneer formula straightforward, I have not utilized cashews or cream like as a part of the methi malai paneer. The sauce tastes great and is light without the expansion of nuts. To make a rich sauce, cashews can be utilized (directions incorporated into the formula).

Methi Paneer Recipe Ingredients

Fixings (240 ml container utilized)

Oil as required

1 tsp ginger hacked or ½ tsp ginger glue

1 tsp garlic hacked or ½ tsp garlic glue

1 container oinons

¾ container tomatoes (don't pick exceptionally acrid tomatoes)

Salt as required

½ tsp red stew powder

¾ tsp garam masala (change as required)

1 loaded container methi/fenugreek surrenders (approaches ¾ glass cleaved)

2 loaded containers paneer

½ tsp cumin

2 green cardamoms/elaichi

Discretionary

8 Cashews

See Also: 

Methi Matar Malai Recipe

Lemon Honey Hot Water Drink Recipe

Method of Preparation: Methi Paneer Recipe

Pluck methi leaves and absorb them a substantial utensil loaded with water. Channel off and put aside.

Add oil to a hot container, broil ginger garlic till they notice great. Include onions and sear till delicately brilliant.

Include tomatoes and sprinkle salt. Sear till the tomatoes turn soft.

Include red bean stew powder and garam masala. In the event that utilizing cashews they can be included at this point. Sear for 2 to 3 minutes till the masala notices great. Switch off the stove. Cool this and mix with little water to a smooth puree.

In the same skillet, saute methi leaves for 2 minutes. Include paneer and saute for an additional 2 minutes. Put this aside.

Add minimal more oil to the same skillet, include cumin and cardamom. When they sizzle, include the onion tomato puree. Add more water as expected to convey it to a sauce consistency.

Present to it a bubble and permit to cook well for around 3 minutes.

Include the paneer that was put aside.

Cook for around 3 minutes on a medium fire. Try not to overcook generally paneer turns rubbery.

Exchange it to a serving