Go Back
–+ servings

Methi Tomato Paneer

A simple curry with methi leaves, tomato, paneer to serve with roti, rice or pulao.
Author: Pavani
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 34 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
  • ½ ~ 1 tsp Chili powder Red (adjust as per taste)
  • ¼ tsp Turmeric
  • 2 tbsps coconut Dry grated
  • 1 tbsp Poppy seeds
  • 1 tbsp Cashews
  • 1 tsp Coriander Ground
  • ½ tsp Methi Kasoori
  • To taste Salt

Instructions

  • Dry roast the coconut, poppy seeds and cashews until lightly golden. Cool slightly and grind to a smooth paste adding water as needed.
  • Heat 2tbsp oil in a pan; add onions, ginger+garlic paste and cook till they start turning lightly browned around the edges.
  • Add turmeric, methi leaves and green chilies. Cook covered till the methi leaves are wilted.
  • Next add the coconut-poppy-cashew paste and cook for 2~3 minutes, stirring constantly to avoid sticking to the bottom of the pan.
  • Add tomato puree, red chili powder, ground coriander and salt. Cover and cook for 3~4 minutes.
  • 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.

Notes

 
 
Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 2'.
 
 
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!