Methi Paneer

Methi Paneer

Ingredients:

• 2 tbsp Oil
• 200 gm Paneer
• 2 Onions, sliced
• Oil for deep frying
• ½ tsp Chilli powder
• Salt according to taste
• 2 Tomatoes, chopped
• ¼ tsp Turmeric powder
• 2 cups Fenugreek leaves

Method:

1. Add handful of salt for 6-8 hours to fenugreek leaves.
2. Wash & drain the excessive salt. This will avoid the bitterness of fenugreek leaves.
3. Heat the oil in a pan and fry the onion for a few minutes.
4. Add the tomatoes, turmeric powder, chilli powder, and salt and fry again for a few minutes.
5. Cut the paneer into cubes. Deep fry. Soak in warm water for 30 minutes. Drain.
6. Add the paneer and fenugreek leaves and cook for a few minutes. Don`t cover the methi while cooking as that would make it lose its color.
7. Serve hot.

Tip: To avoid tomato paste going mouldy turn it upside down in the refrigerator after opening a jar.