Lasooni Methi Paneer (Indian Paneer Curry)

Ingredients

• 200 g paneer (Indian cottage cheese, cut into medium-sized pieces; tofu may be substituted)
• 2 tbsp Kasoori methi (Dried fenugreek leaves; soak in 1/4 cup or 4 tbsp water)
• 3 tbsp oil (For sautéing the paneer and making the gravy)
• 11 cloves garlic (Large cloves, finely chopped or minced; reserve 1 tbsp for the final tempering)
• 1 large onion (Finely chopped, approximately 3/4 to 1 cup)
• 1 inch piece ginger (Minced or grated)
• 1 green chili (Chopped)
• 2 medium tomatoes (Chopped, approximately 1 cup; juicy tomatoes are preferred)
• 1 tsp red chili powder (Kashmiri or spicy chili powder)
• 0.75 tsp turmeric powder (Use 1/2 tsp in the gravy and 1/4 tsp during final cooking)
• 1 tbsp coriander powder
• 0.5 tsp cumin powder (Optional)
• 0.5 tsp garam masala powder
• 1.5 tsp honey, sugar, or jaggery (Optional; use 1 to 2 tsp for balance)
• 0.25 cup thick yogurt (Omit for vegan curry; coconut milk, coconut cream, vegan yogurt, or plain water may be used instead)
• 2 tbsp besan (Chickpea flour; mix into the yogurt or plain water until smooth)
• salt (To taste; a pinch is used with the tomatoes)
• 1 cup water (For loosening the blended gravy)
• 1 tbsp oil (For the optional final garlic tempering; ghee may also be used)
• 1 tsp Kasoori methi (Crushed, for garnish)
• cilantro (Freshly chopped, for garnish)

Steps

1. 1

   Soak the dried kasoori methi in 1/4 cup water for about 10 minutes.

2. 2

   Heat about 1 tablespoon of the oil in a pan. Add the paneer pieces and sauté over medium-high heat, stirring often, until lightly fried and beginning to turn golden brown.

3. 3

   Remove the paneer with a slotted spoon and transfer it to a bowl of hot water. For softer paneer, skip sautéing and soak the pieces in hot water for a few minutes instead.

4. 4

   In the same pan, heat 1 tablespoon oil. Add the minced garlic, reserving the specified portion for the final tempering, and sauté while stirring continuously for about 1 minute, until lightly golden or just changing color.

5. 5

   Add the chopped onion, ginger, and green chili. Sauté over medium heat, stirring often, until the onion is slightly soft and pink, about 2 minutes.

6. 6

   Add the chopped tomatoes, a pinch of salt, red chili powder, 1/2 teaspoon turmeric, and coriander powder. Mix well and fry for about 2 minutes.

7. 7

   Add the cumin powder and fry for another 1 to 2 minutes, until the mixture is well cooked and most of its moisture has evaporated.

8. 8

   Add the soaked kasoori methi along with its soaking water. Cook for about 1 minute, or until nearly all the moisture has evaporated.

9. 9

   Let the mixture cool, then blend it to a fairly fine paste while retaining a little texture rather than making it completely smooth.

10. 10

    Heat the remaining gravy oil in the same saucepan. Add the remaining 1/4 teaspoon turmeric and garam masala, and stir briefly.

11. 11

    After a few seconds, add the blended onion-tomato-kasoori methi paste and 1 cup water. Mix well, then season with salt and add honey, sugar, or jaggery if using.

12. 12

    Stir well and bring the gravy to a boil.

13. 13

    Mix the besan into the yogurt, or into plain water for a vegan version, until there are no lumps.

14. 14

    Lower the heat and add the besan mixture to the simmering gravy. Keep the heat low because the yogurt may curdle over high heat. Adjust the consistency as needed.

15. 15

    Simmer the gravy for 5 minutes.

16. 16

    Stir in the paneer cubes and cook for another 2 to 3 minutes.

17. 17

    Simmer for 1 additional minute, then remove the curry from the heat.

18. 18

    Meanwhile, make the optional tempering by heating 1 tablespoon oil or ghee and frying the reserved minced garlic until aromatic and lightly golden.

19. 19

    Add the garlic tempering to the curry and mix gently.

20. 20

    Garnish with crushed kasoori methi and freshly chopped cilantro. Serve hot with roti, paratha, naan, puri, rice, or toasted bread.

Notes

Adjust the spices to taste. For a vegan version, use cubed tofu and omit the yogurt, using coconut milk, vegan yogurt, coconut cream, or plain water instead. Fresh methi may replace dried methi; finely chop and sauté about 1/2 cup with the onions. The same gravy can be used with sautéed mushrooms, potatoes, cauliflower, peas, or bell peppers.

Nutrition per serving

• main
• curry
• Indian
• South Asian
• vegetarian
• gluten-free
• paneer
• garlic-rich