10 February, 2016

METHI – PANEER

Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh

One more my own recipe , I mean altered the spices in my own way. Very easy with few ingredients, this recipe is yummy. Wanted to make it taste little differently, so created in this way. Goes well with Roti, Nan, Kulcha, Chapati and even rice. Paneer is a fresh cheese used commonly in South Asian countries like India, Pakistan and Bangladesh cuisines. Paneer is also known as Farmer cheese or curd cheese, made by curdling heated milk with Lemon juice , Vinegar etc. Many confuse it to cottage cheese, but it is different. Paneer, Cottage cheese and Tofu are all different things with slight differences in the process of making them. Paneer is a very good alternate of milk products, which is rich in Protein and Calcium. Fenugreek leaves/ Methi has many wonderful health benefits like Cholesterol, sugar levels, heart disease, digestion and many many more.

 

 

 

       Ingredients:

  • Paneer cubes – 150 gms
  • Fenugreek leaves/Methi – 2 fist full
  • Ghee – 2 tsp
  • Mustard seeds – 1/4 tsp
  • Onion – 1 big
  • Tomato – 2 big
  • Cashew nuts – 6 to 8
  • Almond – 8 to 10
  • Poppy seeds/ Khus-Khus – 1&1/2 tbsp
  • Cloves- 2 nos.,
  • Green chilli – 2
  • Coriander Leaves – 1 fist full
  • Ginger paste – 1/2 tbsp
  • Turmeric Powder – 1 tsp
  • Red chilli powder – 1/2 tsp
  • Salt to taste

 

        PROCEDURE:

  • Chop Methi, onion tomato and coriander leaves
  • Heat 1 tsp ghee, add ginger paste, cashews, almonds, cloves, tomato, green chilli… fry till soft, add salt, turmeric powder and red chilli powder, let it cool and grind it into a fine paste adding Poppy seeds/Khus-Khus
  • Heat 1 tsp ghee add mustard seeds, chopped onion, methi and coriander leaves, fry well till onions are tranluscent, then add paneer mix everything well
  • Add ground paste and salt and let it boil
  • Add water if needed to get desired consistency
  • Serve hot

 

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