Paneer Kasoori Methi

When onions and dried fenugreek get together, the result is magical. Try making paneer kasoori methi with these two ingredients that give the gravy its unique, layered flavor.

You Need:

• Paneer (cottage cheese) – 250 grams
• Kasoori methi (dry fenugreek leaves) – 2 tablespoons
• Onions – 3
• Ginger – 1-inch piece
• Garlic – 4 pods
• Cloves – 2
• Cardamom – 1
• Cinnamon stick – 1/2 inch piece
• Pepper corns – 5
• Cumin powder – 1/2 teaspoon
• Coriander powder – 1 teaspoon
• Chili powder – 1/2 teaspoon
• Turmeric powder – 1/2 teaspoon
• Salt – to taste
• Oil – 2 teaspoons

How To Make Paneer Kasoori Methi:

Slice one onion into thin strips. Blend the other two onions along with ginger and garlic to a paste.

Heat oil in a pan. When the oil is hot, slide in the cloves, cardamom, cinnamom stick and pepper corns. After a few seconds, add the onions slices. Stir and cook on high heat till the onion slices begin to brown.

Pour in the onion-ginger-garlic paste. Continue to stir and cook till the paste turns golden-brown (6-7 minutes). Add the turmeric, cumin-coriander and chili powders and salt. Stir and cook for another couple of minutes. Sprinkle some water if the paste turns too dry or sticks to the bottom of the pan.

Slice the paneer to 2″ x 1″ x 1″ pieces. When the gravy is done (i.e. it should look brown and give off no raw onion smell), add the paneer slices and kasoori methi. Mix gently and cook for a couple of minutes.

Serve paneeri kasoori methi hot with chapatis, parathas or jeera rice and a raita on the side.