Paneer Paro Recipe – Methi Paneer Video

By Maahi Gupta,  11 Jan, 18  vegEasy    0  Recipe

Paneer Paro is one of the Paneer delicacy prepared with Dry Fenugreek Leaves. It is more commonly known as Methi Paneer and is perfect for a main course menu.




5 min Prep
15 min Cook
Yield  3 Cup (Good For 4 People)

Paneer Paro, certainly is a unique name and speaking frankly, I also do not know the logic behind the name 'Paro'. My mom used to make this dish and used to call it with this name. I tried thinking of some other good name but my creative horns failed to respond as they were simply lost in the taste of this dish.

My husband who is the main contributor of all the names that you see on this site also could not find a better name. He simply said, this paneer is simply amazing and no other name would be able to uniquely identify this recipe. So, we decided to keep the same name.

By the way, It is more commonly known as Methi Paneer in the restaurant world.

Now, lets talk about the recipe and its taste. The main ingredient here is off-course Paneer (also known as cottage cheese) and we have tried to create a different taste around it by mixing and matching different Indian spices. The whole dish is a dry one and has a unique and new taste.

  Ingredients

There is no Nutrition Label for this recipe yet.

  Instructions


  • Ingredients for Paneer Paro should be ready now,
    Ingredients for Paneer Paro
    Ingredients for Paneer Paro 
  • It is a well known fact that all Paneer recipes have the gravy creation as the most important part. It is the gravy that decides the final taste and look of the final dish.So, We will start with the gravy itself. Take a pan and add oil. Heat it on high flame and then add Cumin seeds. Wait until they become light golden brown in color. Keep your stove on high flame.
    Add Cumin seeds in hot oil
    Add Cumin seeds in hot oil 
  • Once cumin seeds are in good shape, add grated Onion, Ginger and Garlic. Mix well and cook until they become light golden brown in color. The best way is to observe the color of Onion. Usually Onion’s color will turn light pink. If it gets light pink, you can proceed for the next step.Keep stirring to avoid burns.
    Add grated Onion, Ginger and Garlic
    Add grated Onion, Ginger and Garlic 
  • Once done, add Red Chili powder and Salt. Mix it well. Cook on high flame.
    Add salt and red chili powder
    Add salt and red chili powder 
  • Now add Tomato paste and Green chili. Mix well and let it cook for 1 minute on high flame.
    Add tomato paste and mix well
    Add tomato paste and mix well 
  • Once you see your gravy is separating from the oil, it is cooked properly as shown. It is pretty simple to observe the separation. The oil will clearly be visible floating around the circumference of gravy.
    Cook it for 2 minutes on low flame
    Cook it for 2 minutes on low flame 
  • Now add our special ingredient i.e. Kasoori Methi. Mix well and let it cook for about 2 minutes on medium flame. Keep stirring to avoid burns.
    Add kasoori methi (dry fenugreek leaves
    Add kasoori methi (dry fenugreek leaves 
  • Add chopped Cottage Cheese and mix well. Keep the stove on low flame.
    Add cottage cheese and mix well
    Add cottage cheese and mix well 
  • After mixing the Cottage Cheese, add Garam masala. Mix well again.
    Add garam masala and mix well
    Add garam masala and mix well 
  • Once done, add thick curd. Keep this in mind that curd should be thick (without water). Mix well and cook for 2 minute. After that switch off the stove.
    Add thick curd and mix well
    Add thick curd and mix well 
  • Time to enjoy this delicious paneer recipe with naan / chapati / paratha.
    Paneer Paro or Methi paneer is ready to serve
    Paneer Paro or Methi paneer is ready to serve 

  • Paneer Paro
    Paneer Paro 

     Storage and Serving Suggestions


    You can refrigerate Methi Paneer for up-to 3 days for best result. Re-heat using a microwave or tawa before serving again.
    Paneer Paro




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