Wednesday, June 10, 2015



Fresh greens like Spinach and Fenugreek Leaves are great for our diet as they are rich in iron. Among my favourite recipes using these greens are Palak Paneer, and Methi Mutter Pasanda.

Today's blog post is about a dish which we had for lunch made with Fenugreek Leaves, (Methi), Spinach (Palak) and Cottage Cheese (Paneer) and goes well with naan or rotis. This recipe is adapted from Methi Palak Paneer Subzi by Nisha Madhulika.

  • Methi, (Fenugreek Leaves), 2 cups
  • Palak, ( Spinach), 2 cups
  • Paneer, 250 grams
  • Oil, 2 tbsp
  • Cumin Seeds,( Jeera), 1/2 tsp
  • Asafoetida, (Hing), a pinch
  • Green Chillies, finely chopped, 2
  • Turmeric Powder, (Haldi) 1/4 tsp
  • Coriander Powder, ( Dhania) 1 tsp
  • Tomato, finely chopped, 1
  • Red Chilli Powder, 1/4 tsp, or to taste
  • Sugar, 1/2 tsp
  • Salt, to taste

Wash the methi and palak leaves thoroughly, pat them dry, then chop them fine and keep aside 
Cut the paneer into cubes
In a non-stick pan, heat oil and once it is hot, add the paneer cubes
Lower the flame and shallow fry the paneer cubes till they become light brown and are lightly fried on both sides. Keep aside.
In the same pan, without adding any more oil, add cumin seeds and when they sizzle add the asafoetida, 
Keeping the flame low so that the spices don't get burnt, add the chopped green chillies, turmeric powder, coriander powder and finely chopped tomato 
Saute this for a while and add the chopped methi and palak
Add salt to taste
Add the red chilli powder and sugar
Mix the spices well and cook covered on medium flame for about 5 minutes
Once the methi and palak are cooked, add the shallow fried paneer cubes
Mix well and cook on low flame for about 2-3 minutes
Serve hot with rotis or naans.

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