I love the addition of Kasuri Methi in Paneer dishes and few of the Non-Vegetarian dishes, it brings out the best flavor and takes the dish to another level. If you love Paneer, you should definitely try this recipe and you will enjoy every bite of it.

Pair it up with your favorite Indian flatbread or serve it as a side dish to steamed rice and dal. Do try this recipe and let me know your feedback. 🙂

Try other paneer dishes here- Paneer Damdaar, Dhaba Style Paneer, Kadai Paneer,  Paneer Lahori,  Paneer Stir Fry With Veggies, Achari Paneer Pizza, Paneer Tikka Sandwich, Chilli Paneer, Pan Fried Paneer Tikka, Paneer Kathi Roll, Amritsari Paneer Tikka, Paneer Tikka, Tawa Paneer Masala, Garlic Paneer

Serves 3-4

Ingredients:

For Paneer marination

• 250gms Paneer, Cut into small cubes or small triangles
• 1/3 Cup beaten curd
• 1 Tbsp ginger-garlic paste
• 1 Tbsp Kasuri methi
• 1 ½ Tsp coriander powder
• 1 ½ Tsp red chili powder
• ½ Tsp turmeric powder
• 1 Tsp salt

For Curry

• 1 Cup onion, chopped
• ½ Cup tomato, chopped
• 1 Bay leaf
• 2 Dry red chilies
• 1 Cinnamon stick
• 1 Black cardamom
• 1 Tsp cumin seeds
• ¼ Cup grated paneer
• ½ Tsp turmeric powder
• 1 Tsp garam masala
• Salt as required
• 2-3 Tbsp oil

Learn Step By Step Recipe With Pictures For Kasuri Methi Paneer | Paneer Curry

Recipe:

Step 1- In a mixing bowl, take beaten curd, ginger-garlic paste, kasuri methi, red chili powder, turmeric powder, coriander powder, and salt, mix well. Add the paneer and marinate. Keep aside for 30mins to 1hr or more

Step 2- Heat oil in a heavy bottom pot and fry onion and tomato until soft and mushy. Transfer to a grinder jar and grind until smooth

Step 3- In the same pot and splutter cumin seeds, bay leaf, dry red chilies, cinnamon stick, and black cardamom. Add the onion-tomato paste and ¼cup warm water. Stir and cook for a minute

Step 4- Add turmeric powder, garam masala, and required salt to the masala and keep cooking until the mixture starts leaving oil from the sides

Step 5- Add the marinated paneer and grated paneer (leaving 1tbsp aside for garnishing) to the masala and cook for 4-5mins on medium flame. Add warm water to adjust the gravy consistency

Step 6- Turn off the flame and garnish with leftover grated paneer and a fat pinch of Kasuri methi

Serve warm with roti, paratha, or plain naan or as a side dish to dal-rice. Enjoy the meal 🙂