Methi Tomato Paneer

Ingredients 

• 1 bunch fresh fenugreek leaves, chopped
• 4 medium tomatoes, chopped
• 200 grams low fat cottage cheese (paneer), cut into 1/2 inch cubes
• 1 tablespoon oil
• 2 medium onions, finely chopped
• 1 inch ginger piece 
• 2-3 green chillies
• 1 teaspoon Kashmiri red chilli powder
• 1 tablespoon coriander powder
• Salt to taste
• 1 teaspoon dreid mango powder

Method

1. Grind ginger, garlic and green chillies to a paste. Heat the oil in a non-stick pan, add the onions and sauté for three to four minutes or till it just starts turning brown.
2. Add the ginger-garlic-green chilli paste and stir-fry briefly. Add the Kashmiri red chilli powder, coriander powder and salt to taste.
3. Mix well. Immediately add the methi leaves and cook on medium heat, stirring frequently for six to eight minutes, stirring continuously or till the methi leaves are completely cooked and dry.
4. Add the tomatoes, stir and cook over high heat for two to three minutes. Add half a cup of water, cover and simmer for three to four minutes.
5. Add the paneer, sprinkle dried mango powder and mix well. Cook to heat through and serve immediately.

Nutrition Info