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Methi Paneer Dry Curry

Dry curry made with methi (fenugreek leaves) and paneer. This is a simple dish that can be whipped up in no time and is a yummy when served with roti or as a side dish to rice.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Side Dish
Cuisine: north indian
Servings: 23 serving

Ingredients

  • 1 cup Methi Leaves
  • 1 cup Paneer , chopped
  • 1 Onion Small , chopped
  • 2 chilies Green , slit
  • 1 tsp Ginger - , grated
  • 2 cloves Garlic , finely minced
  • 6 ~ 8 Curry leaves
  • ½ tsp Chili powder Red (adjust as per taste)
  • ½ tsp Turmeric
  • 1 ~ 2 tsps Methi Kasoori , crushed
  • 1 tsp Cumin seeds
  • to taste Salt

Instructions

  • Heat 2tbsp oil in a saute pan; add cumin seeds, chopped ginger and garlic. Cook for 30 seconds or until fragrant.
  • Add onions, green chilies, curry leaves and methi leaves. Cover and cook till methi leaves are wilted and tender, about 4~5 minutes.
  • Add salt, red chili powder, turmeric and the paneer. Gently toss it around and cook for 2~3 minutes or paneer is heated through.
  • Finally add the crushed kasoori methi, mix well and turn off the heat. Serve hot with roti or rice.

Notes

Lets check out what my fellow marathoners have cooked today for BM# 55.