Methi Paneer

by Tarla Dalal

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Accompaniments

Butter Garlic Naan
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Nutritious Garlic Naans
Phudina Naan
Tandoori Naan

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Every household has its own recipe of methi aloo, however here's a great Mughlai recipe that uses paneer along with fenugreek leaves. Methi paneer can be given more flavour by adding some kasuri methi. Milk and sugar are used to balance the bitterness of the methi. All in all a completely lip smacking preparation!

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Preparation Time: 5 mins
Cooking Time: 10 mins
Serves 4.
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Ingredients

4 tbsp ghee
2 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
2 tsp ginger-garlic (adrak-lehsun) paste
4 tbsp boiled onion paste
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp chilli powder
salt to taste
3/4 cup chopped fenugreek (methi)
4 tbsp fresh thick curds (dahi), whisked
1/2 cup milk
1/4 tsp sugar
2 cups paneer (cottagte cheese) cubes

Method

Heat the ghee in a kadhai and add the fenugreek seeds. Remove and discard the seeds once they turn black.
To the same ghee, add the cumin seeds.
When they crackle, add the ginger-garlic paste and sauté for 2 minutes.
Add the boiled onion paste and sauté till it turns golden brown.
Add the turmeric powder, coriander powder, chilli powder, salt and fenugreek leaves and cook for 2 minutes.
Add the curds, milk, sugar and ½ cup of water and mix well.
Add the paneer and mix gently so that the paneer pieces do not break.
Simmer for 2-3 minutes or till the gravy thickens.
Serve hot.