1. Marinate the Paneer

In a mixing bowl, combine the whisked yogurt, ginger-garlic paste, garam masala powder, turmeric powder, coriander powder, crushed black peppercorns, salt, gram flour, fresh cream, lemon juice, and optional saffron-infused milk. Mix everything until you have a smooth, well-blended marinade. Gently add the paneer cubes to this mixture, ensuring they are fully coated. Set aside to marinate.

2. Sauté the Aromatics

Heat oil or ghee in a non-stick pan over medium heat. Add the cumin seeds and let them splutter. Then, add the finely chopped garlic and the onion paste. Sauté until the onion paste turns a light golden brown.

3. Cook the Fenugreek

Add the chopped fresh fenugreek leaves to the pan. Sauté for a few minutes until the leaves wilt and the moisture evaporates. Season with a little salt to help draw out the water.

4. Combine and Simmer

Gently pour the yogurt and paneer mixture into the pan. Stir everything together carefully. Add about half a cup of water to reach your desired gravy consistency, and mix well.

5. Finish the Curry

Cover the pan and let the curry simmer for 5-6 minutes, allowing the flavors to meld together and the paneer to absorb the gravy.

6. Serve

Once cooked, transfer the Lahsuni Methi Paneer to a serving bowl. Serve hot with fresh roti, naan, or steamed rice for a complete and satisfying meal.

Results for "cashews"

Recipes

A Creamy North Indian Dream: Garlicky Fenugreek Paneer (Lahsuni Methi Paneer)

Shop garlic.Cook garlic.Live garlic.

Shop garlic.
Cook garlic.
Live garlic.