Lasooni methi paneer | cheese in a garlic curry

• Produce

  • 2 Green chili
  • 1/2 cup Onions
  • 1/4 cup Tomatoes

• Canned Goods

  • 1/4 cup Coconut milk

• Baking & Spices

  • 1/2 tsp Garam masala
  • 1/4 cup Methi, fresh frozen
  • 1 Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 4 tbsp Oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Paneer

• Other

  • 1 0 + 2 cloves of garlic (the big kind

Found on yummilyyours.com

Ingredients

• 10 + 2 cloves of garlic (the big kind)
• 1 cup paneer (pressed cottage cheese) cubes (Tofu for a Vegan version)
• 1/2 cup sliced onions
• 1/4 cup diced tomatoes
• 1/4 cup fresh/frozen methi leaves (fenugreek) – other options in “My Take” section
• 1/4 – 1/2 cup coconut milk
• 2-3 green chili (bird eye chilies)
• Salt to taste
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 4 tbsp oil
• 1 tbsp butter

Directions

• Heat a tbsp of oil in a pan. Place the cottage cheese cubes and let them roast till golden on atleast 2 sides. Once, done, set them aside.
• Add another tbsp of oil in the pan. Add chopped garlic (10 cloves) and chopped onions.
• Sauté them until they lose raw smell and onions turn translucent.
• Add the tomatoes, green chilies, fenugreek leaves and turmeric and cook for another min.
• Blend the sautéed mixture using minimum amount of water if required.
• Add 2 tbsp oil into the pan. Add the garam masala into the hot oil. Add the pureed mixture and salt. Cook for a min.
• Add 1/4 cup coconut milk and mix well. Add the golden cheese cubes and let them simmer in the curry for a min.
• Turn the heat off. Add extra coconut milk if required to adjust the consistency of the curry.
• Sauté the remaining two cloves of garlic (chopped) in a tbsp. of butter and drizzle over the curry.

Nutrition