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This Methi-Tomato Paneer curry recipe is from a Telugu cooking show. It is a simple curry with very simple ingredients, methi, tomato and paneer. It is a great side dish for rice or roti.

I planted my little vegetable garden few weeks back and the saplings have slowly started to grow. My methi plants are also slowly grwoing. Hopefully I can get to cook with my own methi leaves soon 🙂

 

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Methi Tomato Paneer Yum
A simple curry with methi leaves, tomato, paneer to serve with roti, rice or pulao.
Methi Tomato Paneer
Course side dish
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1 cup methi (fenugreek) leaves
  • 1 onion Small , finely chopped
  • 1 cup tomato puree
  • 1 cup paneer , diced
  • 1 tsp Ginger+garlic paste
  • 2 Chilies Green , slit
  • 1/2 ~ 1 tsp chili powder Red (adjust as per taste)
  • 1/4 tsp turmeric
  • 2 tbsps coconut Dry grated
  • 1 tbsp Poppy seeds
  • 1 tbsp Cashews
  • 1 tsp coriander Ground
  • 1/2 tsp methi Kasoori
  • To taste salt
Course side dish
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1 cup methi (fenugreek) leaves
  • 1 onion Small , finely chopped
  • 1 cup tomato puree
  • 1 cup paneer , diced
  • 1 tsp Ginger+garlic paste
  • 2 Chilies Green , slit
  • 1/2 ~ 1 tsp chili powder Red (adjust as per taste)
  • 1/4 tsp turmeric
  • 2 tbsps coconut Dry grated
  • 1 tbsp Poppy seeds
  • 1 tbsp Cashews
  • 1 tsp coriander Ground
  • 1/2 tsp methi Kasoori
  • To taste salt
Methi Tomato Paneer
Instructions
  1. Dry roast the coconut, poppy seeds and cashews until lightly golden. Cool slightly and grind to a smooth paste adding water as needed.
  2. Heat 2tbsp oil in a pan; add onions, ginger+garlic paste and cook till they start turning lightly browned around the edges.
  3. Add turmeric, methi leaves and green chilies. Cook covered till the methi leaves are wilted.
  4. Next add the coconut-poppy-cashew paste and cook for 2~3 minutes, stirring constantly to avoid sticking to the bottom of the pan.
  5. Add tomato puree, red chili powder, ground coriander and salt. Cover and cook for 3~4 minutes.
  6. Add the paneer cubes and cook till they are heated through. Gently crush kasoori methi in the palm and add it to the curry. Mix well and turn off the heat. Serve with roti, rice or biryani.
Recipe Notes

 

 

Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 2'.

 

 

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7 thoughts on “Methi Tomato Paneer”

  1. Yumm-de-yumm! I am making this real soon Pavani. Always in search of making recipes with our beloved paneer. :-)Siri

  2. Wow with homegrown methi I am sure the taste would have been much more. I have made with it with both kasuri methi and fresh ones..loved both versions!

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