Preparation Time : 10  mins | Cooking Time : 30 Mins | Serves: 4-5

   Paneer cubes 1 cup    Methi leaves 1/2 cup    Onion 2    Ginger garlic paste 1 tsp    Tomato 2    Red chili powder 1 tsp    Coriander powder 1/2 tsp    Garam masala 1/2 tsp    Evaporated Milk 1/2 cup    Oil 1 tblsp    Salt as needed    Sugar 1/4 tsp      Â

Paneer methi makhani - 1

Method:

  • Chop the onions and methi leaves very finely.
  • Grind the tomato into a puree.
  • In a pan put oil and add the ginger garlic paste.
  • Saute till the raw smell goes.
  • Add the onions to this and saute for few minutes.
Paneer methi makhani - 2
  • When it becomes pink, add the tomato puree,red chili powder, coriander powder,garam masala and cook it for 2-3 mins.
Paneer methi makhani - 3
  • Add the methi leaves and salt to this and allow it to cook for 4-5 mins.
  • Keep the flame low.
  • Add the paneer cubes now and mix well.
Paneer methi makhani - 4
  • Add 1/2 cup water and cook for 2-3 minutes.
  • Now add the evaporated milk and stir it nicely.
  • If you don’t have evaporated milk with you you can just replace with normal full cream milk.
  • Now add in the sugar.
Paneer methi makhani - 5
  • Switch off the flame.
  • Paneer methi makhani is ready to serve.
  • Serve hot with roti/rice.
Paneer methi makhani - 6
  1. Though evaporated milk can be replaced with normal milk, i suggest the addition of evaporated milk as it gives a wonderful texture to the gravy.
  2. If using normal milk or fresh cream add it in the last and switch off when it comes to one boil.
  3. Use room temperature milk for paneer methi makhani.