40 METHI PANEER

Methi/Fenugreek leaves/ Vendhaya keerai/ Menthya soppu with Paneer/Cottage cheese

 

Methi paneer a great dish that can be had with any type of paratha's/roti's. Can be made dry, semi solid or like a gravy depending upon our taste. Here I have many semi solid to go well with chapathi's. Can add more of cream to make it more like gravy consistency.

Methi/fenugreek leaves - 2 cups
Paneer - few cubes around 12 -15
Cumin seeds - 1 tsp
Onion - 2 chopped fine
Garlic - 2 tsp chopped
Ginger - 1 tsp chopped
Green chillies - 2 slit long
Tomatoes - 2 chopped fine
Chilli powder - 1 tbsp
Coriander powder - 3/4 tbsp
Oil - 1 1/2 tbsp
Cream - 1 - 2 tbsp
Salt as needed

Shallow fry paneer cubes in oil/butter and keep aside. You can also skip this part and add plain paneer cubes or slightly crumbled ones.

Wash and pat dry methi leaves. Chop roughly and keep aside. If you do not want them to turn bitter then wait and try to chop when you are frying onions or tomatoes.

 

Heat oil in a pan and add cumin seeds. Wait for few seconds and add chopped garlic and ginger. Saute for a minute and add chopped onions and fry for a minute. Add in green chillies and fry till onions are golden brown. Next add chopped tomatoes and mash and fry till they are pulpy and water leaves. Then add in chopped methi leaves. Reduce flame and add salt and fry till they are cooked and soft for around 8 - 10 minutes. Next add chilli powder and coriander powder and mix. Finally add paneer cubes and mix well. For extra taste add butter or cream for consistency. Check for salt and add more if needed.