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Thursday, 30 March 2017

Methi Paneer


          I would like to share a simple recipe of Methi Paneer (Cottage Cheese & Fenugreek Leaves Curry). Very yummy and healthy, they can be served as a perfect side dish to plain rice, jeera rice, roti or any flat Indian bread. 

          It has a slight gravy like consistency but it can be adjusted according to your preference. Do give it a try by following a step by step method with pictures for your convenience. Bon Appetit !!!!








  • 1 cup paneer cubes (cottage cheese)
  • 1 bunch methi (fenugreek) leaves, chopped
  • 2 tbsp. oil
  • 2 bay leaves
  • 1 tsp. cumin seeds
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1" cinnamon stick
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1 tsp. cumin powder
  • 1 tbsp. coriander powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • salt to taste
  • 1 cup milk
  • 1 green chili, slit






          Sprinkle some salt over the chopped fenugreek leaves and leave aside for 10-15 minute. Rinse well under running water and drain. This will help in removing the bitterness.

          Heat 1 tsp. oil and saute the drained fenugreek leaves till dry. Keep aside. Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds. 

          Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Fry till the oil separates. 

          Add the sauteed fenugreek leaves, paneer cubes, green chili and milk. Mix well, cover and simmer on a medium flame for 2-3 minutes. 

          Switch off the flame and transfer to a serving dish. Serve as a side dish with plain steamed rice, pulao, plain biryani, jeera rice, roti, paratha, kulcha, naan or just plain chapatti for a sumptuous meal. 




                  Heat 1 tsp. oil and saute the drained fenugreek leaves till dry. Keep aside. 



                 Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves 
                 and cumin seeds. Saute for a few seconds. 



                               Add the onion and fry till light brown. 




               Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with 
               some water. Fry till the oil separates. 



                       Add the sauteed fenugreek leaves, paneer cubes, green chili and milk. 



                               Mix well, 




                               Cover and simmer on a medium flame for 2-3 minutes. 






                  Serve as a side dish with plain steamed rice, pulao, plain biryani, jeera rice, 
                  roti, paratha, kulcha, naan or just plain chapatti for a sumptuous meal. 












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