Paneer Methi Makhni | पनीर मेथी मखनी | Sanjeev Kapoor Khazana

Master the perfect Paneer Methi Masala recipe with a double dose of methi.

PANEER METHI MAKHNI

Ingredients

400 grams cottage cheese (paneer), cut into 1 inch cubes
1 tsp dried fenugreek leaves (kasuri methi)
1 cup freshly chopped fenugreek (methi) leaves
1½ tbsps oil
¼ star anise
2-3 green cardamoms
5-6 black peppercorns
½ mace blade (javitri)
½ inch cinnamon stick
1 bay leaf
1 large onion, finely chopped
Salt to taste
1½ tbsps ginger-garlic paste
2 tsps red chilli powder
¼ tsp turmeric powder
1 tsp Tata Sampann Paneer Masala
1 cup fresh tomato puree
1-2 green chillies, chopped
½ cup yogurt
¼ cup fresh cream
A pinch of dried fenugreek leaves (kasuri methi) powder
1 tbsp freshly chopped coriander leaves

Method

1. Heat oil in a non-stick pan, add star anise, green cardamoms, black peppercorns and mace blade. Add cinnamon stick, bay leaf and sauté till fragrant.
2. Add onion and a pinch of salt, sauté till golden brown. Add ginger-garlic paste and mix well. Cook for 1-2 minutes, sautéing occasionally.
3. Add salt, red chilli powder, turmeric powder and Tata Sampann Paneer Masala. Crush and add dried fenugreek leaves, mix well and add ¼ cup water and sauté for 30 seconds.
4. Add tomato puree and mix well. Cover and cook till the oil separates.
5. Add green chillies and mix, switch the heat off and add yogurt little by little, mixing constantly.
6. Place the pan back on the heat, add fresh fenugreek leaves, 2 tbsps water and mix well.
7. Add ¼ cup water, mix and add cover and cook on medium heat for 5-7 minutes.
8. Reduce the heat and add ¼ cup fresh cream, mix till well combined.
9. Add paneer, dried fenugreek leaves powder and chopped coriander, gently mix, cover and cook on low heat for 2-3 minutes.
10. Transfer into a serving bowl and serve hot.

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