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| Main Ingredients | Paneer (Cottage cheese), Fenugreek leaves (methi) |
| Cuisine | Fusion |
| Course | Main Course-Veg |
| Prep Time | 31-40 minutes |
| Cook time | 31-40 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Medium |
| Others | Veg |
Ingredients list for Methi Tomato Paneer
- 200 grams Paneer (Cottage cheese) 1/2 inch cubes
- 1 bunch Fenugreek leaves (methi) chopped
- 4 medium Tomatoes chopped
- 1 tablespoon Oil
- 2 medium Onions finely chopped
- 2 teaspoons Ginger paste
- 2 teaspoons Garlic paste
- 1 teaspoon Green chilli paste
- 1 teaspoon Kashmiri red chilli powder
- 1 tablespoon Coriander powder
- to taste Salt
- 1 teaspoon Dry mango powder (amchur)
Method
Heat oil in a non-stick pan, add onions and sauté for three to four minutes or till it just starts turning brown. Add ginger-garlic-green chilli paste, stir-fry briefly and add Kashmiri red chilli powder, coriander powder and salt to taste. Mix well. Immediately add methi leaves and cook on medium heat, stirring frequently for six to eight minutes, stirring continuously or till methi leaves are completely cooked and dry. Add 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. Add paneer, sprinkle dried mango powder and mix well. Heat thoroughly and serve immediately.
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