Methi Paneer Masala

The other day when I went to the Indian store there were by=unches of fresh fenugreek leaves bunches. They were so fresh…I had to get them. And ofcourse once you get them you have to use them otherwise its just compost filler. So I made this methi paneer masala which was a super duper hit. Here is the recipe.

Methi Paneer Masala

Ingredients:

1. 1 cup packed fresh fenugreek leaves
2. About 250 gms paneer cubed
3. 1 medium small onion chopped
4. 1 large or 2 medium tomatoes chopped
5. ½ cup milk
6. ½ cup water
7. 2 tablespoons oil
8. 1 inch ginger + 2 large garlic pods
9. ½ teaspoon each of salt, chilli powder, turmeric, cumin powder
10. 1 teaspoon coriander powder

In a pan add 1 tablespoon oil and fry the paneer pieces till they become light brown. Drain and set aside. In the same pan add the onions and chopped ginger and garlic and fry till the onions start getting browned. Add the tomatoes and cook for 5 more minutes. Let it cool. Grind to a smooth paste.

In the same pan add the remaining oil and add the methi leaves and fyr for 5 minutes. Add the paste back to the pot and cook for 5 minutes. Add the paneer and milk and water with all the spices and mix well. Simmer for 10 minutes. Serve with naan

Brinjal Paneer

Recently I have been making a whole lot of Paneer dishes because everyone at home is loving it. So I am trying to make the paneer dishes a little more healthier by adding them to various vegetables. So this time it is the turn of EggPlant . And this recipe is pretty delicious either with roti or with white rice

Brinjal Paneer (Indian Cottage Cheese in eggplant gravy)
Ingredients:

1. 1 American eggplant
2. 200 gms paneer cubed
3. 1 medium small onion ground to paste
4. 1 teaspoon ginger garlic paste
5. 1/2 cup milk
6. 1 teaspoon coriander powder
7. 1/2 teaspoon each of salt, turmeric, cumin powder, garam masala, chilli powder
8. 11/2 tablespoon oil

Cut the eggplant into half length wise and roast on fire for 5-8 minutes. Cover and set aside for 10 minutes. Scrape the flesh out of the skin and set aside.

In a pan add 1/2 tablespoon oil and fry the paneer pieces for 5-7 minutes. Drain and set aside.

Add 1/2 more tablespoon oil and fry the onion paste till it starts getting brown. Add ginger garlic paste and fry for a minute. Add the rest of the ingredients except milk and paneer and mix well. Add 1/2 cup water and cook for 10 minutes. Add paneer and milk and stir well and simmer for 10 more minutes. Garnish with cilantro and enjoy with steamed rice or with roti