Whenever I find fresh Fenugreek/Methi leaves in a grocery store they are a must buy. I love the scent and the flavour they give to a dish. Cooked with paneer and tomatoes, it is certainly a taste marriage made in heaven.
Ingredients:
- 200 grams cubed paneer
- 1/2 cup chopped methi
- 1 large tomato, chopped
- 1 red onion, chopped
- 1 green chilli, chopped
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 tablespoons single cream
- 1/2 teaspoon red chilli powder
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon cumin powder
- 1 teaspoon coriander
- 1 teaspoon amchur (mango) powder
- 1/2 cup water
- 1 tablespoon oil
Method:
- In a food processor, blitz together the garlic, ginger and chilli to make a paste.
- In a kadai, heat the oil on medium heat and add the cumin seeds.
- When they start to sizzle, add the onions and cook for 6 minutes.
- Now add the ginger, garlic and chilli paste and let this cook for 2 minutes.
- Add the methi and mix well. Let this cook for around 4 minutes, stirring regularly.
- Now add the tomatoes, 1/2 cup water and spices. Mix well and cover the pan and let it cook for 6 minutes.
- Now add the paneer and single cream and stir.
- Cover the pan again and let this cook for 8 minutes so that all the flavours infuse.
- Once ready, serve hot with chapatis or rice.
woow, I never thought of having cheese in this way. so much going on in this recipe (:
It tastes really good 🙂
Oooh, I grow my own pot of methi and have been wanting to try something different with paneer. Palak paneer has been on high rotation. . . . Thanks for sharing your recipe!
Oh wow I am so happy you have posted this! I am obsessed with paneer!! Everytime I eat indian cuisine I have to get paneer in at least one dish 🙂 I think I’m going to have to try this recipe.
Holly at http://www.ldnmuse.com xx
Awww amazing!! I have lots of paneer recipes up and if you ever want to request one happy to do one for you xxxxx