Methi Paneer makes a flavorful, light creamy side dish for Indian breads as well as for Pulao varieties. Not much of spices are added in this recipe. A slow cooked dish in hung curd / yogurt gives the dish a creamy texture. Yogurt can be replaced to cashew paste or with cream. But that makes the dish bit high in calories. Fresh mehti yields fantastic earthy flavors to the dish, can be replaced with Kasuri methi as well. Ignore ginger and garlic, i had some freshly made paste so added to the dish.
What you need:
3 small bunch - Methi leaves, roots chopped and cleaned
Paneer - 1/2 cup, sliced in pieces and pan roasted
Yogurt / Hung Curd - 1/2 cup
Onion - 1 no, thinly sliced
Ginger n Garlic paste - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red chilli Powder - 1 tsp
Coriander Powder - 1/2 tsp
Jeera / Cumin - 1/2 tsp
Salt - 1 tsp or as per reqt
Oil - 1 tsp
How to make:
Heat oil in a pan roast the jeera, add turmeric powder, sliced onions, ginger garlic paste saute until onions start to brown.
Add cleaned, chopped methi leaves and cook until the water is dried up.
Add coriander powder , red chilli powder, salt, low the heat completely and saute well. Add whisked yogurt / hung curd mixture cook in simmer until it starts to bubble.
Cook the entire dish in simmer, on high heat they may curdle.
Place the roasted paneer cubes give a gentle mix and transfer to serving bowl.
Serve it hot with roti and salad for a complete meal.