Methi Paneer in Red Gravy (Tomato Fenugreek Paneer Curry)
Tomato-onion red gravy with ginger-garlic, spices, and methi (fresh or kasuri) folded in at the end with soft paneer. Weeknight North Indian style vegetarian curry.
Ingredients
For the paneer
- 250 grams paneer about 3/4 to 1 inch; cubed
- 1 pinch salt optional, for soaking water
- 1 to 2 teaspoons oil optional, for shallow fry
For the red gravy base
- 2 tablespoons neutral oil or light olive oil
- 1 teaspoon cumin seeds
- 2 medium onions about 1 1/2 cups; finely chopped
- 1 tablespoon ginger-garlic paste
- 2 to 3 green chilies adjust to taste; slit
- 3 medium ripe tomatoes pureed, or 1 cup canned tomato puree
- 8 to 10 cashews optional, for creamier gravy; soaked in hot water 10 minutes
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder mild color; add hot chili if you want more heat
- 1/2 teaspoon garam masala
- Salt to taste
- 1/2 to 3/4 cup water as needed
For methi and finish
- 1 cup lightly packed fresh fenugreek leaves methi; washed, chopped fine, OR 2 tablespoons kasuri methi, crushed between palms
- 2 to 3 tablespoons heavy cream or 3 tablespoons full-fat plain yogurt whisked smooth optional
- 1 teaspoon sugar or jaggery powder optional, balances tomato
- 2 tablespoons chopped coriander leaves for garnish
Instructions
Prep paneer (choose one)
- Soak paneer cubes in hot salted water 10 minutes, then drain (helps softness). Pat dry before cooking, or
- Shallow-fry cubes in 1 to 2 teaspoons oil until lightly golden on edges, then drain on paper towel.
Build the gravy
- Heat oil in a kadhai on medium. Add cumin seeds; when they splutter, add onions and a pinch of salt. Cook 8 to 10 minutes, stirring often, until deep pink and soft.
- Add ginger-garlic paste and green chilies. Saute 1 to 2 minutes until raw smell fades.
- Add tomato puree. Cook 6 to 8 minutes, stirring, until oil begins to separate at the edges and the mix thickens.
- If using cashews, blend them with a splash of water to a smooth paste and stir in now. Add coriander powder, turmeric, Kashmiri chili, and half the garam masala. Cook 2 minutes.
- Add 1/2 cup water (or more for a thinner gravy), stir, cover, and simmer 8 to 10 minutes on low until flavors meld. Taste for salt.
Finish with methi and paneer
- If using fresh methi, stir it in and cook 3 to 4 minutes until wilted and no harsh raw taste remains. If using only kasuri methi, rub it between palms and add in the last 2 minutes of simmering.
- Add paneer cubes and optional cream or yogurt. Simmer gently 3 to 4 minutes; do not boil hard after dairy is added. Stir in remaining garam masala, optional sugar, and garnish with coriander and a pinch of kasuri methi if you like.
Notes
If the gravy tastes too tart, add a little sugar or a splash of cream and simmer one minute more.
Add kasuri methi too early and it can turn slightly bitter; fold it in at the end unless you are balancing with extra cream.
Leftovers keep in an airtight container in the refrigerator up to two days; paneer texture firms slightly when chilled.
For a vegan version, swap paneer for firm tofu and use coconut cream instead of dairy cream.
Tried this recipe?Let us know how it was!