Lasooni Methi Paneer (Garlicky Fenugreek Paneer)
A rich, aromatic paneer curry infused with garlic and fenugreek, offering a perfect balance of slight bitterness and creamy texture.
Ingredients
- 300 grams paneer cubed
- 1 cup fresh methi leaves
- 10-12 garlic cloves chopped
- 1 medium onion finely chopped
- 2 tomatoes pured
- 1 green chilli (optional)
- 1/2 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp cumins seeds 2
- 2 tbsp oil or butter `
- salt to taste
Instructions
Prepare methi:
- Wash and chop methi leaves.
- Sprinkle a little salt, rest for 10 minutes, then squeeze out excess bitterness if needed.
Make garlic base:
- Heat oil or butter in a pan.
- Add cumin seeds, then add chopped garlic and sauté until lightly golden.
Cook masala:
- Add onions and cook until soft.
- Add turmeric, chilli powder, and coriander powder.
- Add tomato puree and cook until oil separates.
Add methi:
- Add methi leaves or kasuri methi and cook for 2–3 minutes until well combined.
Add paneer:
- Add paneer cubes and mix gently.
- Add warm water to adjust consistency and simmer for 5 minutes.
Finish:
- Add garam masala and cream.
- Simmer briefly and turn off heat.
Notes
Pro Tips:
✔ Do not burn garlic for best flavor.
✔ Squeeze methi to reduce bitterness.
✔ Lightly fry paneer for richer taste.
✔ Add butter at end for dhaba style.
✔ Use kasuri methi for strong aroma.
✔ Squeeze methi to reduce bitterness.
✔ Lightly fry paneer for richer taste.
✔ Add butter at end for dhaba style.
✔ Use kasuri methi for strong aroma.
