Paneer Methi

My family loves paneer. Anything made with paneer is always welcome at home. Yesterday, for lunch, I made Paneer Methi, a new gravy for lunch.
Fenugreek leaves are known as methi in hindi and Vendhaya keerai in tamil. Methi leaves are rich source of iron, potassium and vitamin C.
This is my own recipe. I am very happy to say that came out really well, exactly the way I had visualised. The gravy was creamy and rich and I made it slightly spicy as my family likes it that way. Everyone at home really enjoyed having it with hot rotis.
This is a good way to include methi in kids meal, specially if they are not much fond of methi.

Paneer – 200 gms
Chopped methi( fenugreek leaves) – 1 cup
Onion – 3 medium sized
Tomatoes – 4 medium sized
Garlic – 5-6 cloves
Ginger – 1 inch
Cashew nuts – 1 tbsp
Milk – 1/2 cup
Turmeric powder – 1/2 tsp
Coriander powder ( dhania) – 2+1/2 tsps
Cumin powder ( jeera) – 2 tsps
Red chilli powder – 3/4th – 1 tsp
Garam masala powder- 1/4th tsp
Oil – 2 tsps
Ghee – 2 tsps
Peel, wash and chop onions, garlic and ginger. Wash and chop tomatoes.
Heat oil in a pan. Add the chopped ginger and garlic and sauté for few seconds.
Add the chopped onions till the onions turn pink. Now add the chopped tomatoes and cashew nuts. Mix well, sauté for few mins. Add turmeric powder, coriander powder, cumin powder, red chilli powder and salt to taste. Mix well and cook till the tomatoes become tender. Cool and grind this to a puree.
Wash the chopped methi leaves well and drain. Heat ghee in a pan and add the chopped methi leaves. Sauté for few mins and then add the ground puree, 1/2 cup of milk and 1/4th cup of water. Mix well and check for the seasonings. Cut the paneer into cubes and add it to the gravy. Mix gently and let the gravy simmer for 10-12 mins.
Sprinkle garam masala powder on top and serve the gravy hot with roti/ rice 🙂



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