Wednesday, June 22, 2016

METHI PANEER

METHI PANEER

Paneer (Cottage Cheese) is popular in most Indian vegetarian homes. Elsewhere in this blog you will find recipes for the easy to make Paneer Burji, an interesting starter Garlicky Chilli Paneer, and the traditional favourite Matar Paneer.  Methi ( Fenugreek Leaves) again is quite popular as it lends a nice flavour to any dish. This article in the Health Site speaks of its many health benefits. You may like to see recipes for a Konkani favorite Methi Sanna Polo, and the Gujarati snack Methi Theplas.

Today's Methi Paneer uses both of the above ingredients and goes very well with rotis, naans and the like. This recipe is adapted from Methi Paneer from Indian Healthy Recipes.




Ingredients:
  • Paneer, 200 gms
  • Ginger, chopped, 1 tsp
  • Garlic, chopped, 1 tsp
  • Onions, medium sized, 2
  • Tomato, large sized, 1
  • Salt, to taste
  • Red Chilli Powder, 1/2 tsp or to taste
  • Garam Masala, 1/2 tsp 
  • Cashewnuts, 5-6
  • Methi (Fenugreek) Leaves, chopped, 3/4 cup 
  • Cumin Seeds, (Jeera) 1/2 tsp
  • Cardamoms, (Elaichi) 2
  • Oil, 5-6 tsp

Preparation:

Wash the methi leaves in several changes of water. Drain and chop the methi leaves.
Cut the paneer into cubes
Chop the onions
Finely chop the tomato

Method: 

In a thick-bottomed kadhai, add 2 tsp of oil when it gets hot add the chopped ginger and garlic and saute till they give off a nice aroma
Add the chopped onions and saute till they turn golden in colour
Next add the finely chopped tomatoes, a little salt, and saute till the tomatoes become soft
To this add the chilli powder, garam masala and the cashewnuts
Fry for a couple of minutes then remove from the stove and allow it to cool
Once it cools, transfer to a small mixer jar, add a little water and blend it to form a puree. Keep aside.
In the same kadhai, add 1 tsp of oil and saute the methi leaves for 2-3 minutes or till they wilt
Add the cubed paneer and saute for 2 more minutes and keep aside
Heat 2 tsp of oil and when it gets hot add the cumin seeds. When they sizzle, add the cardamom
Next add the ground onion-tomato puree and mix well
Add water as required to get a gravy like consistency
Bring to a boil and let it simmer for about 3 minutes. Add salt as required and mix well
Lastly add the sauteed methi and paneer that was kept aside
Cook on medium flame for another 2-3 minutes
Serve hot with rotis or naans.