A Creamy North Indian Dream: Garlicky Fenugreek Paneer (Lahsuni Methi Paneer)
Details
Aromatic garlic and earthy fenugreek in a creamy, dreamy curry. What's not to love?
Ingredients
Instructions
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.
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.
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.
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.
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.
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.
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