Comments on: Methi Paneer Recipe

By: Ruchi

Ruchi — Mon, 25 Jan 2021 17:17:43 +0000

In reply to Ashley.

Thank you, Ashley!
Sure, you can omit the black cardamom and continue the recipe without it. Black cardamom lends its warm wood-smoke-like flavor to the paneer, but without it, too, you should be okay.
Do let me know how it turns out for you. 😊

By: Ashley

Ashley — Mon, 25 Jan 2021 15:34:43 +0000

Wow this recipe looks amazing-Methi Paneer is one of my absolute favorite things to order our! I just purchased green cardamom pods for a different recipe, but I do not have any black cardamom. Would green be okay in this recipe instead? Thank you in advance. 🙂

By: Ruchi

Ruchi — Fri, 08 Jan 2021 14:30:34 +0000

In reply to Leigh.

Hello Leigh,

Sorry to hear the recipe didn’t turn out the way you had expected. The paneer turned bitter because of the use of dried methi leaves (Kasoori methi). You see, dried leaves have a deeper and more intense flavor as compared to the fresh ones. For that reason, if substituting kasoori methi with fresh leaves, always use less. A good ratio is 1: 3 – 1 part of dried leaves = 3 parts of the fresh leaves.

By: Leigh

Leigh — Mon, 04 Jan 2021 14:34:13 +0000

I scaled this to 2x for 500g Paneer, and used two cups of dried Methi Leaves but I think that was way too many, as the gravy was sadly overly bitter. Could it be because the dried leaves were already chopped? Sadly no fresh leaves available here 🙁

By: Ruchi

Ruchi — Sun, 06 Oct 2019 19:38:48 +0000

In reply to Dj.

Dj, this recipe has been tried by many with no complaints. So, I am wondering what could have gone wrong: did you use canned tomatoes or fresh?
Also, you mentioned it didn’t look so smooth, so was the gravy thick and chunky? That’s what you mean?