Methi(Fenugreek) reminds me of Delhi winters. Come November, local vegetable markets are full of greens. Mom makes wonderful Methi paranthas and makes no efforts to hide her pride. I happened to see Methi in a near by vegetable market and quickly grabbed 2 bunches.
After coming home that night, I thought of using it in a different way. Cooking Paneer and Methi together sounded a good idea. This recipe is a similar version of what I saw on Sanjeev Kapoor’s show ‘Methi Mushroom.’
The curry is not all that rich as it looks. I used milk instead of cream and still got the creamy effect. Even Paneer was just shallow fried.
Ingredients (recipe for two)
Chopped Methi (Fenugreek) leaves 1 cup
Shallow fried Paneer (cottage Cheese) Cubes 1 cup
Finely Chopped (big Size) Onion 1
Tomato Puree 4 tbl spoon
Ginger and Garlic Paste 2 t spoon
Cumin Seeds 2 t spoon
Garam Masala 2 t spoon
Coriander power 1 t spoon
Turmeric Powder 1 t spoon
Black pepper powder 2 t spoon
Oil 3 tbl spoon
After coming home that night, I thought of using it in a different way. Cooking Paneer and Methi together sounded a good idea. This recipe is a similar version of what I saw on Sanjeev Kapoor’s show ‘Methi Mushroom.’
The curry is not all that rich as it looks. I used milk instead of cream and still got the creamy effect. Even Paneer was just shallow fried.
Ingredients (recipe for two)
Chopped Methi (Fenugreek) leaves 1 cup
Shallow fried Paneer (cottage Cheese) Cubes 1 cup
Finely Chopped (big Size) Onion 1
Tomato Puree 4 tbl spoon
Ginger and Garlic Paste 2 t spoon
Cumin Seeds 2 t spoon
Garam Masala 2 t spoon
Coriander power 1 t spoon
Turmeric Powder 1 t spoon
Black pepper powder 2 t spoon
Oil 3 tbl spoon
Milk 100ml
Salt to taste
Directions
Heat 1 tbl spoon of oil in a pan and place Paneer cubes for shallow fry. Turn upside down till all the cubes turn golden brown in color. Take them off the fire and keep it aside.
In a skillet, heat 1 tbl spoon of oil and fry finely chopped onions. Fry it till onions turn pinkish-brown in color. Allow it cool down. Using a blender, make a paste of fried onions with little bit of water.
In the same skillet, again heat 1 tbl spoon of oil and add cumin seeds. Allow it sputter and then add ginger and garlic paste. Once the paste changes its color, add the onion paste. Fry it for one or two minutes and then add tomato puree.
Add masalas like garam masala, coriander powder, turmeric powder, and pepper. Add milk and stir it well. Once the curry takes its color and texture, add salt and chopped Methi leaves.
You can add water if required. Keep the flame on slow and cover the skillet. Check it in between. Once methi turns dark in color and looks cooked, add Paneer cubes and cook further for few minutes.
Garnish it with coriander leaves.
Directions
Heat 1 tbl spoon of oil in a pan and place Paneer cubes for shallow fry. Turn upside down till all the cubes turn golden brown in color. Take them off the fire and keep it aside.
In a skillet, heat 1 tbl spoon of oil and fry finely chopped onions. Fry it till onions turn pinkish-brown in color. Allow it cool down. Using a blender, make a paste of fried onions with little bit of water.
In the same skillet, again heat 1 tbl spoon of oil and add cumin seeds. Allow it sputter and then add ginger and garlic paste. Once the paste changes its color, add the onion paste. Fry it for one or two minutes and then add tomato puree.
Add masalas like garam masala, coriander powder, turmeric powder, and pepper. Add milk and stir it well. Once the curry takes its color and texture, add salt and chopped Methi leaves.
You can add water if required. Keep the flame on slow and cover the skillet. Check it in between. Once methi turns dark in color and looks cooked, add Paneer cubes and cook further for few minutes.
Garnish it with coriander leaves.
2 comments:
I m gonna make this at my in laws place....lets hope they fall for it....i will of course say it was my original recipe ;-) (devilish laughter) am i not wicked????
You are great.I'm sure aunty will feel very proud of her DIL.
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