Methi Paneer
Methi paneer is a delicious and easy to make one pan weeknight dinner
Equipment
- 1 Wide kadai or wok
Ingredients
- 1 lb Paneer around 400-450 g
- 4 cup Methi(Fresh fenugreek) leaves removed from stalks and washed , around 100 g
- 1 large Red Onion peeled and finely chopped
- 2 medium Tomatoes washed and finely chopped
- 3-4 Green Chilis
- 2 tablespoon Ghee/Neutral cooking oil
- 1-2 tablespoon Ginger-Garlic Paste
- 1 teaspoon Cumin Seeds
- 1 Bay Leaf
- ¼ teaspoon Turmeric Powder
- 1 ½ teaspoon Cumin Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Garam Masala
- 2 teaspoon Lime Juice
- Salt to taste
Instructions
- Soak the washed methi leaves in salted water for 15 minutes. Rinse and keep aside. You can also finely chop it before using.
- While the methi is soaking, heat a pan and add the oil. Add the cumin seeds and bay leaf. Let this cook for 30-45 seconds or until you see the cumin seeds spluttering. Once hot, add the onions and cook for 5-7 minutes. Then add the ginger-garlic paste and cook for another 5 minutes.
- Add the chopped tomatoes and cook for 2-3 minutes. Add the turmeric, Kashmiri chili powder, cumin powder and coriander powder. Also add the chopped or slit green chilis. Season with salt and mix well.
- Cook for a couple of minutes before adding a cup of hot water. The hot water helps cook the spices faster. You can also skip this step and just add room temperature water. Cook for 5 minutes.
- Add the methi leaves and cook for 5 minutes and add the paneer. Mix well and season with some more salt. Add the Garam Masala and mix gently. Cook for 5 minutes. Turn off the heat and add the lime juice. Serve hot.
Notes
- If methi is not available, you can substitute with other local greens that you can procure. Make sure the greens are washed well and chopped finely.
- If you prefer less heat, the number of green chilis used or substitute with other chilis like jalapeños, Anaheim peppers etc.