The methi (fenugreek leaves) in the recipe of Paneer Methi act as an aromatic herb which gives this dish its flavour. The bitter-sweet methi and the bland paneer complement each other very well. This preparation will pair very well with Chapatis (click here) or Tawa Parathas (click here) or even a chapati made with leftover dal (click here)
Serves: A Family of Four
Prep. Time: 20 Mins
Cooking Time: 15 Mins
- Paneer – 250 gms
- Methi – 1 bunch
- Onions (finely chopped) – 2 medium
- Tomatoes (finely chopped) – 2 medium
- Garlic (finely chopped) – 6 to 8 cloves
- Kashmiri Red Chilly Powder – 1 tsp.
- Garam Masala Powder – a pinch
- Corriander Powder – ½ tsp.
- Turmeric Powder – ¼ tsp.
- Cumin Seeds – ½ tsp.
- Ghee – 2 tbsp.
- Salt – ½ tsp.
Step 1: Pick the methi leaves and them wash them. Chop and keep aside. Chop the paneer into ¾ inch cubes.
Step 2: Heat the ghee and add the cumin and garlic and sauté for a minute on medium heat. Then add the onions and sauté till soft.
Step 3: Add the powder masalas and 1 tsp. salt. Sauté for 10 seconds and them immediately add the tomatoes and sauté for another 2 minutes.
Step 4: Next add the chopped methi leaves and saute for two minutes. Then add the paneer cubes and mix. Cook covered on low heat for 3 minutes.
Step 5: Finally add a pinch of garam masala powder and mix. Switch off the heat and allow to rest covered for 5 minutes before serving.