Paneer methi curry February 21, 2008

Ingredients

Low fat paneer, cut into tiny pieces – 1 cup
Fenugreek leaves (methi leaves), chopped – 2 cup
Onion, chopped finely – ½ cup
Oil - 2 tsp
Garlic and ginger paste- 2 tsp, minced
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Garam masala powder – 1 tsp
Tomatoes – ½ cup
salt to taste

Method
 

• Heat the oil in a non stick kadai. Add onion, garlic and ginger and fry till onion turns brown.
• Add fenugreek leaves. Sprinkle with little salt and keep covered on low heat till it is cooked.
• Mix all the powders with little water to a paste and add. Keep stirring for a couple of minutes.
• Add tomato puree, paneer and salt.
• Add 1/3 cup of water and simmer for 2-3 minutes.
• Serve hot with rotis. 

Methi Rice January 27, 2008

 

Ingredients 

1 cup – Methi leaves
1 cup – onions
4 or 5 chillies sliced
1 cup peas
1 tsp ginger garlic paste
1 cup fried paneer

4 or 5 bay leaves
1 tsp peppercorns
Illiachi or cardamom
half cup – cashewnuts
oil and ghee(1 1/2 tsp each)
salt to taste
1 tsp red chilli powder
a pinch of turmeric powder
3 cups basmati rice soaked in salt and 1 tsp ghee for 15 min

Method

Wash the methi leaves properly and grind them in a blender into a smooth paste. Now take a pan and add 2 tbs of oil and add bay leaves, peppercorns, cardamoms, cashewnuts and fry for a while. Add onions,ginger garlic paste and green chillies and fry till golden brown. Add peas and fry. Add salt, red chilli powder and turmeric and fry for a while. Now add the blended paste and cook for 10 minutes till the raw smell of the leaves is gone.

Now add the basmati rice and fry for a while and then add paneer pieces. Pour 6 cups of water and mix it well. Cover it with a lid and let it cook for another 25 min. Once ready, remove the lid and let it cool. Serve hot with curd raita or pickle.