Indian·vegetarian·easy

Kasuri Methi Paneer Makhani

Name: Kasuri Methi Paneer Makhani
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400g paneer (cubed); 300g tomatoes (pureed); 1 large onion (finely chopped); 2 tbsp cashews; 1 tbsp ginger-garlic paste; 1 green chili (slit); 3 tbsp butter; 1/2 cup heavy cream; 1 tbsp kasuri methi (dried fenugreek leaves); 1 tsp coriander powder; 1 tsp cumin powder; 1/2 tsp garam masala; 1/4 tsp turmeric powder; to taste salt; 2 tbsp fresh coriander (chopped)

Imagine the silky, tomato-butter gravy of butter chicken, but reimagined for the vegetarian soul. This is Kasuri Methi Paneer Makhani – a dish born from a late-night craving when I wanted the richness of makhani sauce without the chicken. The secret lies in the kasuri methi, or dried fenugreek leaves, which I crumble between my palms, releasing an earthy, slightly bitter aroma that cuts through the sweet, creamy sauce. Each cube of paneer is a soft, squeaky sponge, soaking up the velvety cashew-tomato gravy. You'll get a whisper of heat from green chilies, balanced by a swirl of cream and a pat of butter that melts into a golden sheen. This is my homage to the dhabas of Punjab, where the tawa whispers and the spices sing. Serve it with naan; you'll find yourself scraping the bowl.

50 min(prep 20 + cook 30)

4 servings

480 kcal

Ingredients

paneer (cubed)400g
tomatoes (pureed)300g
onion (finely chopped)1 large
cashews2 tbsp
ginger-garlic paste1 tbsp
green chili (slit)1
butter3 tbsp
heavy cream1/2 cup
kasuri methi (dried fenugreek leaves)1 tbsp
coriander powder1 tsp
cumin powder1 tsp
garam masala1/2 tsp
turmeric powder1/4 tsp
saltto taste
fresh coriander (chopped)2 tbsp

Nutrition

480 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Blanch the tomatoes: In a pot of boiling water, add tomatoes for 2 minutes, then transfer to ice water. Peel and puree until smooth. Soak cashews in warm water for 15 minutes, then drain and grind to a fine paste.
2
Heat 2 tbsp butter in a heavy-bottomed pan over medium heat. Add onions and sauté until golden, about 5 minutes.
3
Add ginger-garlic paste and green chili, cook for 1 minute until fragrant. Stir in the tomato puree, cashew paste, and sauté for 8-10 minutes until the mixture thickens and oil separates from the sides.
4
Add coriander powder, cumin, turmeric, and salt. Cook for 2 minutes, then add 1/2 cup water and bring to a simmer. Let it bubble gently for 5 minutes.
5
Meanwhile, heat the remaining 1 tbsp butter in a separate pan. Lightly pan-fry the paneer cubes until golden on edges, about 2 minutes per side. Remove and set aside.
6
Add cream to the gravy, then crumble kasuri methi between your palms and stir in. Cook for 2 minutes. Gently fold in the fried paneer and garam masala. Simmer for 5 minutes until paneer is soaked in the sauce.
7
Garnish with fresh coriander and a final drizzle of cream, if desired. Serve hot with naan or jeera rice.

#paneer #makhani #indian #creamy

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