Methi Paneer - Cottage Cheese With Fenugreek Leaves
Methi Paneer - Cottage Cheese With Fenugreek Leaves
Methi paneer is a delicious paneer curry recipe with a little bitterness of fenugreek leaves and also with less ingredients. It is not also tasty but also healthy as well with nutritional values of paneer and fenugreek leaves. Hope you like this recipe as you did like my previous recipe Baby Corn Manchurian.

Ingredients:- 

  • Two – Tomatoes(large)
  • Three Tablespoons – Oil
  • One – Large Onion(finely chopped)
  • Half Tablespoon – Ginger-Garlic paste
  • Two – Green Chillies(slit)
  • Half Teaspoon – Turmeric And Red Chili Powder
  • One Teaspoon –  Coriander Powder
  • One Cup – Fenugreek Leaves(chopped)
  • One-Fourth Cup – Curd
  • Water as required
  • 250 Grams – Paneer(sliced in cubes)
  • Three Tablespoons – Low Fat Cream
  • One-Fourth Teaspoon – Garam Masala
  • Salt As Required
  • Three Tablespoons – Green Coriander Leaves(chopped)
  • Two – Cloves and Green Cardamoms
  • One Black Cardamom
  • A Inch Of Cinnamon
  • Small Bay Leaf

Directions:-

  1. First take tomatoes, rinse them and chopped.
  2. Blend the chopped tomatoes in a blender to make a smooth paste without adding any water.
  3. Whisk curd in a separate bowl till smooth and keep aside.
  4. In a pan heat three tablespoons of oil, add all the whole spices(two cloves, two green cardamoms, one black cardamon, one Inch cinnamon, one small bay leaf).
  5. Saute the spices till they splutter and gives a nice aroma.
  6. Add chopped onions stir and saute in a medium flame till golden brown. To cook onion fast add a pinch of salt to it.
  7. Now add half tablespoon of ginger-garlic paste, saute till the rawness of both goes away.
  8. Then add two slit green chilli and tomoto paste. Mix them well.
  9. Add half teaspoon turmeric powder, half teaspoon red chilli powder, and one teaspoon coriander powder.
  10. Mix these spices very well with tomato paste.
  11. Saute the masala till you see oil relasing from sides  and gravy becomes thick.
  12. Then add chopped fenugreek leaves, mix well and saute for five minutes.
  13. Switch off the flame.
  14. Add the whisked curd.
  15. Stir very quickly and mix the curd with the gravy very well.
  16. Then add water depending on the consistency you want for the gravy.
  17. Again put the pan on heat and keep on low flame and cover the pan with lid.
  18. Simmer the gravy for ten minutes with lower flame.
  19. As the curry thickens you see the oil on top. Add paneer cubes and salt as per taste. Mix well.
  20. Add One-Fourth Teaspoon of garam masala and mix well.
  21. At last add three tablespoons low fat cream.
  22. Mix the cream with the methi paneer  gravy and then switch off the flame.
  23. Serve methi paneer with hot Indian flat bread or parathas.

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