|

Methi Paneer Bhurji curry

Spread what you love

Methi Paneer Bhurji curry is super easy and quick curry for chapathi. Paneer is crumbled and cooked along with methi leaves in an onion tomato base curry.

Methi and Paneer Bhurji curry

I have used freshly made (homemade) paneer. So, i have not let it sit to set. I used it directly after filtering it out from the residue. If using store bought paneer, then crumble them manually.

I have soaked the methi leaves in salt water for 5 minutes before cooking as it helps getting out the bitter taste. Adding too much methi leaves may turn the curry bitter.methi paneer bhurji curry

Methi Paneer Bhurji curry – pictorial directions:

heat oil, Methi Paneer Bhurji curry

saute the methi leaves until it shrinks. keep it aside

Methi Paneer Bhurji curry

again, heat oil, put in cinnamon, cloves, cardamom, green chilli, fennel seeds

Methi Paneer Bhurji curry

when a nice aroma reaches you, add chopped onions and ginger garlic paste

Methi Paneer Bhurji curry

When its transparent, add the chopped tomato and red chilli paste (substitute with red chilli powder if you do not have red chilli paste handy)

Methi Paneer Bhurji curry

Mix well and after the tomatoes turn mushy and cooked, add the spice powders. Turmeric, coriander and garam masala, cumin powder and salt. Mix well and saute in simmer until oil leaves the sides

Methi Paneer Bhurji curry

Add crumbled paneer and sauteed methi leaves

Mix well. add little water and give it a boil.

Methi Paneer Bhurji curry

Methi Paneer Bhurji curry recipe:

Print Recipe
5 from 1 vote

Methi paneer bhurji curry

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 2 tbsp oil
  • 1/2 cup methi leaves
  • 1 inch cinnamon
  • 1 no clove
  • 1 no cardamom green
  • 1 no green chilli broken
  • 1 tsp fennel seeds
  • 1 large onion finely chopped
  • 2 tbsp ginger garlic paste
  • 1 medium tomato finely chopped
  • 2 tsp red chilli paste
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1/2 tbsp cumin powder
  • 1/2 tbsp garam masala
  • salt to taste
  • 1 cup paneer crumbled

Instructions

  • heat 1 tbsp oil, saute the methi leaves until it shrinks. keep it aside
  • again, heat oil, put in cinnamon, cloves, cardamom, green chilli, fennel seeds
  • when a nice aroma reaches you, add chopped onions and ginger garlic paste
  • When its transparent, add the chopped tomato and red chilli paste
  • Mix well and after the tomatoes turn mushy and cooked, add the spice powders. Turmeric, coriander and garam masala, cumin powder and salt. Mix well and saute in simmer until oil leaves the sides
  • Add crumbled paneer and sauteed methi leaves. Mix well, add little water and give it a boil.
Spread what you love

Similar Posts

2 Comments

Comments are closed.