This is my go to curry recipe when I am bored of regular makhani or butter paneer curry. Its super easy and takes about 30 – 35 minutes to cook. If I am swamped with work – I love to serve this with Stonefire Mini Naan else I love to make jeera rice (rice cooked with cumin seeds). Step by step recipe below.
INGREDIENTS – (serves 5-6 people)
- 2 tbsp peanut or any flavorless oil
- 1 thai green chili
- 1 tbsp cumin seeds
- 1 tbsp ginger garlic paste
- ½ peeled red onion
- 2 tomatoes
- 1 block of frozen methi (fenugreek leaves)
- 1 bunch of fresh spinach, cleaned, finely chopped
- ½ cup water (optional, only add if the curry thickens)
- ½ cup heavy cream
- 1/4 tsp turmeric
- Salt to taste
- 1 lbs paneer, chopped in cubes
- 1 tsp garam masala
- 2 tbsps cleaned & chopped cilantro
- 1 tsp kitchen king masala
- In a nutribullet, make a thick paste of onions, green chili and tomatoes.
- In a deep pan, heat oil on a medium flame. Once the oil is warm enough, add cumin seeds and sauce for 10-15 seconds. Add, onion-tomato paste. Cover the lid and cook on medium flame for 5 mins. Sauté every now and then (every 1 minute or so)
- Add ginger and garlic paste. Cook & sauté for another 5 minutes.
- Once the raw tomato smell is gone, add frozen methi and chopped spinach. Cover the lid and cook for another 5-10 minutes until the frozen methi cooks & spinach welts. Add some water if the curry is dried up – most likely you wont need it.
- Add – paneer, salt, turmeric, kitchen king masala, and garam masala.
- Now add the cream, and stir carefully. Cover and let it simmer on medium-low flame for another 10 minutes.
- Garnish with cilantro leaves and enjoy with naan and/or rice.
- Bon Appetit 🎉🎉
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