Methi Paneer Masala Recipe by Alpa Joshi
Cooking Instructions 45 mins 1 Heat oil and butter in a pan. Once it heat up add cumin seeds let it splutter. Add bay leaf, black cardamom and asafoetida. 2 Add onion and sauté until golden. Now add garlic ginger and green chilli. Cook for 2-3 mins then add both chilli powders. Add dash of water so chilli powder doesn’t get burnt. 3 It’s time to add chopped tomato and cook until oil oozes. Add chopped fresh methi leaves and green pepper. Cook for 5-6 minutes or until methi is cooked. 4 Add roasted chickpea flour and stir. Add yogurt, cashew nut puree and salt. Cook until oil oozes. Add paneer and close the lid to cook for another 2-3 minutes. 5 Garnish with cilantro and serve hot with paratha. 1 Heat oil and butter in a pan. Once it heat up add cumin seeds let it splutter. Add bay leaf, black cardamom and asafoetida. 1 Heat oil and butter in a pan. Once it heat up add cumin seeds let it splutter. Add bay leaf, black cardamom and asafoetida. 2 Add onion and sauté until golden. Now add garlic ginger and green chilli. Cook for 2-3 mins then add both chilli powders. Add dash of water so chilli powder doesn’t get burnt. 2 Add onion and sauté until golden. Now add garlic ginger and green chilli. Cook for 2-3 mins then add both chilli powders. Add dash of water so chilli powder doesn’t get burnt. 3 It’s time to add chopped tomato and cook until oil oozes. Add chopped fresh methi leaves and green pepper. Cook for 5-6 minutes or until methi is cooked. 3 It’s time to add chopped tomato and cook until oil oozes. Add chopped fresh methi leaves and green pepper. Cook for 5-6 minutes or until methi is cooked. 4 Add roasted chickpea flour and stir. Add yogurt, cashew nut puree and salt. Cook until oil oozes. Add paneer and close the lid to cook for another 2-3 minutes. 4 Add roasted chickpea flour and stir. Add yogurt, cashew nut puree and salt. Cook until oil oozes. Add paneer and close the lid to cook for another 2-3 minutes. 5 Garnish with cilantro and serve hot with paratha. 5 Garnish with cilantro and serve hot with paratha. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Spinach Mushroom Bake Pear Upside Down Cake Guacamole Red Braised Chicken Thighs Sea Salt Almond Seed Bars (No Bake, Vegan, Dairy Free) Chicken Spinach Mushroom Bake Pear Upside Down Cake Guacamole Red Braised Chicken Thighs Sea Salt Almond Seed Bars (No Bake, Vegan, Dairy Free) Honey "Glazed" Chicken and Broccoli Brussel Sprout Salad with Bacon and Blue Cheese Tofu and sauce Ultimate Chocolate Chip Cookie Banana pancakes Grilled Strawberry & Feta Sandwich Miso glazed pork ribs Taiwanese simple pickle vegetables Hash Brown Muffins with Broccoli and Cheddar Dragon fruit popsicle Honey "Glazed" Chicken and Broccoli Brussel Sprout Salad with Bacon and Blue Cheese Tofu and sauce Ultimate Chocolate Chip Cookie Banana pancakes Grilled Strawberry & Feta Sandwich Miso glazed pork ribs Taiwanese simple pickle vegetables Hash Brown Muffins with Broccoli and Cheddar Dragon fruit popsicle