Pista Methi (Fenugreek) Paneer

Methi Paneer
Including leafy greens in our everyday diet is a big task for me. But cook it with cheese and everyone is happy. Palak Paneer is one of our favorites. Recently, creamy Methi Paneer with nutty pistachios and sweet raisins has joined that list.

Fresh Methi/Fenugreek Leaves - a bunch
Paneer/Indian Cottage Cheese - 200 gm
Pistachios/Pista or any other nuts - 2 tbsp
Raisins/Dry Grapes - 2 tbsp
Whole Milk - 1/2 cup
Onion - 1 medium
Ginger (grated) - 1/2
Green Chilies - 2
Cumin/Jeera Seeds - 1/4 tsp
Black Pepper Powder - 1/4 tsp
Chat Masala - 1/2 tsp
Garam Masala or any other spice mix - 1/2 tsp
Oil - 1 tbsp

How to cook Methi Paneer Curry:
  • Sprinkle little salt and fresh ground black pepper on the paneer cubes. Set it aside for about an hour.
  • Soak pistachios and raisins in water for about an hour. Grind soaked pistachios, raisins and milk to a fine paste. Instead of milk, you can use yogurt/curds or cream/malai as well. Pistachios will thicken the sauce and raisins will add a slight sweetness to the curry.
  • Finely chop onions, green chilies and fenugreek leaves.
  • Heat oil in a pan. Add cumin seeds and after few seconds, add onions. Sauté until onions soften. Now add fenugreek leaves, ginger and green chilies. Sauté and cook it covered at low heat for few minutes.
  • When fenugreek leaves start wilting, add chat masala, salt and garam masala. Sauté for another minute and add ground pista raisin paste. Add little water if required. Stir and add paneer cubes. Stir and cook it covered at low heat for about 5 minutes. Continue cooking until you get the desired consistency.
Serve hot Methi Panir with Naan, roti or rice.


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