250 gms methi (fenugreek leaves), blanched (with 1 tsp of sugar) and pureed
2 Tbsp oil
4 sabut laal mirch (whole red pepper), dried
1/2 cup tomato puree
2 tsp salt, or to taste
1 tsp garam masala
2 tsp dhania (coriander powder)
250 gms paneer (Indian cottage cheese), cubed
How to make Methi Paneer
. Heat oil and add laal mirch.
. When it darkens a little, pick two out of the kadahi and keep aside.
. Add the tomato puree and turn around a few times.
. Add salt, garam masala and dhania, saute till the fat separates.
. Add methi, mix well, and add cubed paneer.
. Let it simmer for about 3 minutes.
. Serve hot garnished with coriander leaves.