November 11, 2011

Methi paneer

For the most important day of Durga puja celebration, it was a complete Indian menu, even though a simple one. The main course was supposed to be achari chicken with flavor of different spices. Hence for the side dish, I decided on something simple and on the sweetish side. This paneer (young cheese) dish with the beautiful fragrance of fenugreek and ginger was the best choice. Simple and delicate.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 4)

250g paneer
1 tbsp fenugreek seeds
3 tbsp dried fenugreek leaves
1 tbsp ginger paste
2 cups milk
2 tbsp raisins
1 sp coriander powder
Ghee/ Butter


1.       Heat ghee, add the fenugreek seeds and let them crackle until fragrant and black. Remove the fenugreek seeds. This ghee fragrant with fenugreek will be used for further cooking.
2.       Cut the paneer in small cubes and fry until golden brown. After frying soak in warm salt water for half minute, drain and keep aside.
3.       In the same wok, add grated ginger and fry on low heat for a minute.
4.       Add milk, coriander powder, salt and a pinch of sugar. Simmer on low heat for around 5 minutes.
5.       Add dry fenugreek leaves, raisins, and fried paneer cubes. Increase the heat and bring it to boil.
6.   Serve hot.

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