Thursday, March 07, 2013

Methi Paneer / Indian cottage cheese with Fenugreek leaves

500 gms paneer cubes
2 medium onions, grinded into a paste
20 cashew nuts, soaked and grinded into a paste
5 tablespoon oil
2 tomatoes pureed
1 teaspoon coriander powder
1 1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
2 cups methi/fenugreek leaves chopped
3 tablespoon cream
salt to taste

  • Fry the paneer cubes in little oil until the edges turn light brown and keep aside.
  • Heat oil in a wok. Add the onion paste and fry till pink.
  • Add the cashewnut paste and fry for 2 minutes.
  • Add the chili powder, turmeric powder and coriander powder and saute for 1 minute.
  • Now add the tomato puree and saute for 2-3 minutes.
  • Stir in the methi/fenugreek leaves and salt. Saute for 5-6 minutes.
  • Add 1 cup of water and the fried paneer cubes. Once it starts to boil, reduce the flame and simmer for 3-4 minutes.
  • Finally add the cream and mix well. Simmer for 1 minute more and then off the flame.
  • Serve hot with chapatis, nan or parathas.

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