Tried this very popular Methi Paneer in a different style. Made it dry to be relished as a side dish with chapatti or any Indian bread. It turned out real yummy. Very simple and an easy dish to prepare, it can be made in a jiffy.
This amazing combination of the bitterness from the fresh fenugreek leaves and the sweetness from the paneer (cottage cheese) does wonders to this simple delicacy. So do give it a try by checking out the step by step pictorial recipe to prepare this healthy winter special.
- 100 gms. paneer cubes
- 2-3 bunches methi (fenugreek) leaves, chopped
- 2 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- 2 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
Heat 1 tbsp. oil in a pan and shallow fry the paneer cubes slightly. Drain and keep aside.
Heat remaining oil and temper with cumin seeds and asafoetida. Sauté for a few seconds.
Add the onion, ginger, garlic and green chilies. Stir fry till light brown.
Add the methi leaves and all the dry spices. Sauté on a low flame till done. Add the fried paneer cubes and give it a toss.
Switch off the flame and serve as a side dish with either rice or chapatis.
Heat 1 tbsp. oil & shallow fry paneer cubes slightly. Drain & keep aside.
Heat remaining oil & temper with cumin seeds & asafoetida. Then add
onion, ginger, garlic & green chilies. Stir fry till light brown.
Add methi leaves & all dry spices. Saute on a low flame till done.
Add the fried paneer cubes and give it a toss.
Serve as a side dish with either rice or chapatis.
No comments:
Post a Comment