Methi Paneer – Cottage Cheese in Indian Sauce:absolutely creamy, saucy and delicious Indian style recipe using paneer, dahi and methi.
Methi Paneer – Cottage Cheese in Indian Sauce is a perfect weeknight dinner or weekend brunch recipe as who doesn’t love preparing an under 10 minutes entree that can please your eyes, tongue n tummies.
And you know that if you’re a vegetarian from India, the next best thing that can be substituted for meat is “Paneer”(Cottage Cheese). So this Methi Paneer is a mix of rich gravy made with yogurt-tomatoes and simmered to perfection.
Infact you get so many varieties of it in India that you can even eat it raw because of its soft, mild and slightly flavored taste. But the combination of Paneer with Yogurt and Methi(Fenugreek Leaves) is pretty powerful and delicious
Serving Suggestion:Can be served with Bread or Rice
1 Large nonstick wok
1 Cup Cottage Cheese – Cut into bite sizes pieces (Paneer)
½ Cup Plain Yogurt – Make sure the yogurt is thick
¼ Cup Fresh Fenugreek Leaves – Chopped (Fresh Methi)
1 Tsp Ginger+Garlic Paste
4 Tbsp Oil (Any flavorless oil)
¼ Cup water
2 Large Onion – Finely Sliced
2 Tomatoes – Finely Sliced
1 Tbsp Tomato Paste – (If not available, can add tomato puree)
½ Large Green Chilies – Julienne – Add as per taste
2-3 Drops Orange Food Color
1 Tsp Turmeric
½ Tsp Cinnamon Powder
1 Tsp Garam Masala Powder – Homemade OR Store bought
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
1 Tsp Red Chili Powder
1 Tsp Salt (As per your taste)
In a large non-stick pan, heat oil on high, add sliced onions, ginger+garlic paste and sauté till
golden in color.
Add “powdered spices”, sliced tomatoes and cook till tomatoes mix into the onion mixture and form a thick brown mix.
Now add tomato paste, cook for 2 min.
Add yogurt, orange fruit color, fresh methi leaves, paneer and sauté for 2-3 min (till methi is cooked slightly).
Now add water and sauté on low heat for 2-3 min, once the mixture boils, turn off the heat.