Paneer cooked in a Methi & Tomato gravy

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:

  1. In a food processor, blitz together the garlic, ginger and chilli to make a paste.
  2. In a kadai, heat the oil on medium heat and add the cumin seeds.
  3. When they start to sizzle, add the onions and cook for 6 minutes.
  4. Now add the ginger, garlic and chilli paste and let this cook for 2 minutes.
  5. Add the methi and mix well. Let this cook for around 4 minutes, stirring regularly.
  6. Now add the tomatoes, 1/2 cup water and spices. Mix well and cover the pan and let it cook for 6 minutes.
  7. Now add the paneer and single cream and stir.
  8. Cover the pan again and let this cook for 8 minutes so that all the flavours infuse.
  9. Once ready, serve hot with chapatis or rice.

 

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About Binny

Hi, I'm Binny - a writer, dreamer and serial wanderluster with a love for Wildlife Conservation. I am originally from Kenya but I now live in London. 'Karibu' to Binny's Food and Travel! I regularly share my experiences eating out, cooking and travelling, both in the UK and globally, as well as educate on the plight of Wildlife. I am an ambassador for World Animal Protection and regularly support the work of The Born Free Foundation, Four Paws and Dreams Come True Charity. I love packing my bags and going off on adventures as one of the best things about travelling is the ability to just get lost in it. To set aside the maps and itineraries and just see where the road takes you, learning and evolving and living in the moment along the way. It's my goal to get swept off my feet as often as possible!

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5 Comments

  1. woow, I never thought of having cheese in this way. so much going on in this recipe (:

    Posted 4.26.16 Reply
    • Binny wrote:

      It tastes really good 🙂

      Posted 4.26.16 Reply
  2. 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!

    Posted 5.1.16 Reply
  3. Holly wrote:

    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

    Posted 6.13.16 Reply
    • Binny wrote:

      Awww amazing!! I have lots of paneer recipes up and if you ever want to request one happy to do one for you xxxxx

      Posted 6.13.16 Reply
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