Hello all,
That was a long day for me, but then as long weekend is around the corner, I may not be able to speak with you through this space for next couple of days. Hence, bringing you this easy delicious paneer tossed with kasthuri methi.
Paneer Kasthuri Methi is a delicious combination of creamy cottage cheese tossed with dried fenugreek leaves or methi leaves. The addition of onion and tomatoes to the fenugreek leaves imparts a unique aroma to the recipe. The recipe can be prepared easily in a few minutes and goes well with roti or chapatti. Toss in the basic ingredients in your kitchen with paneer and tomato and enjoy a delicious weeknight dinner with naan or roti.
Ingredients:
- Paneer cubed – 1 Cup
- Onions finely chopped – 2
- Tomatoes, finely chopped – 2
- Ginger Garlic paste – 1 tablespoon
- Turmeric powder – 1 teaspoon
- Cumin Seeds – 1 teaspoon
- Red Chili Powder – 2 teaspoon
- Garam Masala powder – 2 ½ teaspoon
- Salt – 1 teaspoon (adjustable)
- Oil – 2 tablespoon
Method:
- In a non-stick pan, add cooking oil and heat it over medium heat
- Once the oil is hot, add cumin seeds and wait until the cumin seeds sizzle and turn light brownish
- Add finely chopped onion pieces and toss them well so they are coated on all sides with oil
- Cook until they become transparent; Add tomatoes and cook until they become soft and mushy
- Add the masala powders to the mixture; Let it cook for few minutes until the raw smell of masala powders goes off.
- Crush methi leaves with your hand and stir them well
- Add required amount of salt;
- Cube paneer and add the paneer pieces to the spicy mixture in the pan.
- Combine them well and simmer them for about 3 – 4 minutes. Do not turn them often, as the paneer pieces may break.
- Switch off the flame and add chopped coriander leaves
- Serve roti or chapatti with kasthuri methi paneer and raita of your choice.
