Methi Paneer

• Vegetarian
• Gluten free

• Produce

  • 3/4 tsp Chilli, red powder
  • 1 tsp Coriander, Powder
  • 6 Garlic cloves
  • 1 tsp Ginger
  • 1 Onion, finely chopped (approx. 1/3 cup, small
  • 1 Tomato, finely chopped (approx. 1/3 cup, small

• Baking & Spices

  • 1 cup Methi
  • 1 Salt
  • 1/8 tsp Turmeric, powder

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 6 2 tablespoons chopped cashew nuts or almonds
  • 1/2 tsp Cumin seeds

• Dairy

  • 1/2 cup Paneer

• Liquids

  • 1 cup Water

Found on foodviva.com

Description

Ingredients

• 1 cup chopped Methi Leaves(fresh fenugreek leaves)
• 1/2 cup Paneer, cubed into 1 inch pieces
• 1/2 teaspoon Cumin Seeds, optional
• 1 small Onion, finely chopped (approx. 1/3 cup)
• 1 small Tomato, finely chopped (approx. 1/3 cup)
• 6 Garlic Cloves, chopped (approx. 1½ tablespoons)(or to taste)
• 1 teaspoon Ginger, chopped
• 2 tablespoons chopped Cashew Nuts or Almonds (approx. 6)
• 1/8 teaspoon Turmeric Powder
• 3/4 teaspoon Red Chilli Powder
• 1 teaspoon Coriander Powder
• 3/4 cup Water
• 1/4 cup Water
• 3 tablespoons Oil
• Salt to taste

Directions

• Heat 1-tablespoon oil in a non-stick pan (kadai) over medium flame. Add cumin seeds. When they start to turn light brown, add finely chopped onion, garlic and ginger.
• Stir and cook until onion turns light pink.
• Add chopped tomato, cashew nuts and salt.
• Sauté until tomatoes turn soft. Transfer the mixture to a medium bowl and let it cool at room temperature for 5-6 minutes. Transfer the mixture to the small chutney jar of a mixer grinder and grind to a smooth paste.
• Meanwhile, heat 1/2 tablespoon oil in the same pan. Add paneer cubes and stir fry until they turn light golden brown on all sides. Transfer them to a plate. Use non-stick pan to prevent sticking of paneer.
• Heat 1½ tablespoons oil in the same pan over medium flame. Add chopped methi leaves.
• Stir and cook for 2-minutes. Add red chilli powder, turmeric powder and coriander powder.
• Mix well and cook for a minute.
• Add onion-tomato-cashew-nut paste (prepared in step-4).
• Stir and cook for 2-minutes.
• Add 3/4 cup water, mix well and cook for 2-minutes.
• Add shallow fried paneer cubes and 1/4 cup milk.
• Mix well and cook for around 3-4 minutes or until you get the desired consistency of gravy. Turn off flame and transfer prepared curry to a serving bowl.