Butter Paneer with Fenugreek Leaves
Butter Paneer with Fenugreek Leaves
Dive into the vibrant and aromatic world of Indian cuisine with our delicious Butter Paneer with Fenugreek Leaves recipe. Also known as “Methi Paneer,” this dish is a rich, creamy, and flavorful delicacy that offers a perfect blend of spices, creamy butter sauce, and soft paneer cubes, enhanced with the subtle bitterness of fenugreek leaves. Whether you’re preparing a special meal for guests or simply exploring new culinary adventures, Butter Paneer with Fenugreek Leaves is bound to please even the most discerning palates.
Ingredients
- 400g (14 oz) paneer, cubed
- 200g (2 cups) fresh fenugreek leaves (methi), washed and chopped
- 2 medium tomatoes, roughly chopped
- 1 medium onion, roughly chopped
- 3 cloves garlic, minced
- 15g (1 tbsp) ginger, minced
- 100g (7 tbsp) unsalted butter
- 60ml (1/4 cup) heavy cream
- 5g (1 tsp) cumin seeds
- 10g (2 tsp) coriander powder
- 5g (1 tsp) garam masala
- 5g (1 tsp) turmeric powder
- 5g (1 tsp) red chili powder
- Salt to taste
- Fresh coriander leaves for garnish (optional)
Instructions
Step 1: Prepare the Base
In a blender or food processor, combine the tomatoes, onion, ginger, and garlic. Blend until you achieve a smooth paste. Set aside.
Step 2: Cook the Fenugreek Leaves
In a large skillet, melt 30g (2 tbsp) of butter over medium heat. Add the chopped fenugreek leaves and sauté for about 3-4 minutes until they wilt and their raw aroma diminishes slightly. Transfer the fenugreek leaves to a bowl and set aside.
Step 3: Sauté Spices
In the same skillet, melt another 30g (2 tbsp) of butter. Add the cumin seeds and allow them to crackle. Then, add the blended tomato-onion paste and cook for about 10 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate.
Step 4: Add Spices
Stir in the coriander powder, turmeric powder, red chili powder, and salt. Allow the spices to cook for a further 2-3 minutes until well incorporated.
Step 5: Add Paneer and Fenugreek
Gently add the paneer cubes to the skillet, stirring them to coat with the spiced mixture. Add the cooked fenugreek leaves back into the pan, along with the remaining butter.
Step 6: Cream It Up
Lower the heat and stir in the heavy cream. Allow the dish to simmer for about 5 minutes on low heat. Finish with garam masala for an extra burst of aroma.
Step 7: Serve
Remove the skillet from heat and let it cool slightly. Garnish with fresh coriander leaves if desired. Serve hot with naan, roti, or steamed rice.
Conclusion
You’ve successfully crafted a delightful Butter Paneer with Fenugreek Leaves, a dish emanating warmth and flavor. Each mouthful brings a burst of spice that beautifully harmonizes with the velvety sauce, the subtle bitterness of the fenugreek balanced with the richness of the cream and butter. Enjoy this authentic Indian culinary experience and share its magic with friends and family. Whether you’re a seasoned cook or new to Indian cuisine, this recipe serves a marvelous addition to any meal plan. Happy cooking!
