METHI PANEER

(COTTAGE CHEESE AND FENUGREEK CURRY)

25 min

Prep (min)

4 Katoris

🌿

Vegetarian

Nutrient Information — per 1 serving

134 Kcal

Energy (kcal)

6.8g

Protein

8.7g

Carbohydrate

7.6g

Total Fats

Amount per diet plan: 3/4 Katori at one time

Ingredients

20-22 paneer, cubes (160 gms)

250g fenugreek leaves, cleaned and chopped

1.5 large tomato, finely chopped

1 large onion, finely chopped

4 small garlic cloves, crushed

2 cm piece ginger, crushed

2 small green chillies, sliced (optional)

4 tsp groundnut oil

1-2 tsp water

1/2 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp garam masala (freshly prepared) *

Use minimal amount of salt

Method of Preparation

Wash and clean fenugreek leaves thoroughly. Finely chop them and fry on a shallow pan/ dry tawa (griddle) for 1-2 minutes.

Peel the onion, ginger and garlic and wash along with tomatoes and green chilli. Finely chop onion and tomatoes. Crush the ginger and garlic and slice the green chilli.

In a karahi/pan, heat oil. Add chopped onion, green chillies, crushed ginger and garlic. Sauté well until golden brown.

Now add finely chopped tomatoes and add salt, turmeric powder, and coriander powder. Cook until oil separates.

Add finely chopped methi leaves and fry for a few minutes. Add a few tablespoons of water if the contents are sticking to the pan.

Cook for 4-5 minutes. Add paneer and garam masala, mix well and cook for another 3-5 minutes on low flame.

Serve hot with multigrain roti.