Methi Tomato Paneer

Cottage Cheese (paneer) 200 gms.;
Oil 1 tbsp.;
Onions 2 medium;
Fenugreek Leaves (methi) 1 medium bunch;
Tomatoes 4 medium;
Tomato Puree 2 tbsps.;
Coriander Powder 1 tbsp.;
Kashmiri Red Chilli Powder 1 tsp.;
Salt to taste;
Dry Mango Powder (amchur) 1 tsp.;
Ginger 1 inch;
Garlic 6-8 cloves;
Green Chillies 2-3

Method of preparation

Cut paneer into even sized cubes. Clean, wash and chop fenugreek leaves.

Heat oil in a non-stick pan, add the chopped onion and sauté for three to four minutes or till it just starts turning brown. Add chopped methi.

Make a paste of green chillies, ginger and garlic.

Add ginger, garlic and green chilli paste, stir-fry briefly and add chopped tomatoes and tomato puree. Mix well and let it cook.

Add coriander powder, red chilli powder and salt. Mix and add little of water and cook on a high heat. Add amchur and cook. Cover and simmer for six-seven minutes.

When the mixture becomes dry, add the paneer pieces and lightly mix and cook for three-four minutes on a low heat.


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