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| Methi paneer is one of my favorites. It goes very well with chapatis or rice. Also methi leaves are very good to our health. But we usually end up with less number of dishes with fenugreek leaves. I think this recipe will definitely going to be added in your menu. Just try it! |
INGREDIENTS:
2 Medium onions
1 small tomato
12 green chilies
1/2 tsp ginger garlic paste
10 to 12 cashews
3 tbsp oil
1/2 paneer/cottage cheese cubes
1 cup methi leaves/fenu greek leaves
1/4 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp garam masala
1/2 sugar
salt as required
Coriander for garnishing
1 small tomato
12 green chilies
1/2 tsp ginger garlic paste
10 to 12 cashews
3 tbsp oil
1/2 paneer/cottage cheese cubes
1 cup methi leaves/fenu greek leaves
1/4 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp garam masala
1/2 sugar
salt as required
Coriander for garnishing
- Chop onions, tomatoes into cubes and rinse methi leaves in water and keep aside.
- In a pan or kadai heat 1 tbsp oil, add ginger garlic paste, saute for few seconds.
- First add green chilies and then add chopped onions , saute for couple of minutes.
- Then add chopped tomatoes and saute till tomatoes mushy.
- Add cashews and saute for 2 mins. Keep aside
- Once onion tomato mixture cools down, add this to mixer jar.
- By adding 1/4 cup of water grind it to a smooth paste and keep aside.
- In the same pan, heat 2 tbsp oil and add methi leaves.
- Saute methi leaves on low flame till it is wilt.
- Pour the ground paste and stir well for couple of minutes.
- Now add turmeric powder, chili powder and garam masala and saute well.
- Then add 1/4 cup of water and stir.
- Add 1/2 tsp sugar to gravy and mix well.
- Finally add paneer cubes and salt as required.
- Cook on low flame for 3 to 4 mins.
- Serve methi paneer gravy gar roti, chapati or ghee rice, jeera rice.
