Methi Paneer

Methi Paneer

A tasty side dish with Rotis / Rice

Serves: 2

You will need

2 teaspoon oil
1 teaspoon cumin seeds (jeera)
1 pinch hing (asafoetida)
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon jeera (cumin seeds) powder
1 bunch methi leaves (fenugreek leaves)
100 g paneer, cubed (or cut into desired shape and size)
1/2 teaspoon salt (or to taste)
1/4 teaspoon garam masala powder

Method

Wash and clean methi leaves. Drain out water completely and chop finely. Keep aside.

Dilute red chilli powder, turmeric powder, coriander powder and jeera powder in 1 tablespoon water.

In a pan, heat oil. Add cumin seeds and stir on a low heat for 1 - 2 minutes or until fragrant.

Add hing.

Add diluted spice powder and stir on a low heat for 2 - 3 minutes or until the raw smell disappears.

Add chopped methi leaves and stir for 2 - 3 minutes.

Add paneer and salt to taste. Do not add water while cooking. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 8 - 10 minutes or until paneer softens / water dries up / methi leaves and spice powders well coated on paneer. Sprinkle garam masala powder.

Serve hot with Rotis / Rice.