28th November 2020

Paneer Methi

Paneer Methi

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

Ingredients:

  • 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.

Making of Paneer Methi

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.

Making of Paneer Methi

Making of Paneer Methi

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.

Making of Paneer Methi

Making of Paneer Methi

Making of Paneer Methi

Making of Paneer Methi

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.

Paneer Methi

Be the first to comment

Leave a Reply

Your email address will not be published.


*


This site uses Akismet to reduce spam. Learn how your comment data is processed.

UA-83547547-1
error: Sorry. You are not allowed to do that.