Methi Paneer
Ingredients:
- Paneer- 200gm
- Fenugreek leaves/Methi – 1 bunch/100g
- Yoghurt/Dahi – ½ cup/100g
- Tomato pureed – 1 cup
- Onion – 1 medium finely chopped
- Ginger Garlic Paste- 1 tsp
- Turmeric powder – 1/4th tsp
- Red Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala powder – ½ tsp
- Kasturi Methi – ½ tsp
- Salt-1/4tsp or as per dietician’s advice
- Garam masala – ½ tsp
- Oil – 1 tbsp
- Shahjeera -1/4th tsp
- Portion size: 4
- Serving size: 1
Nutrients
- Calories: 201.5 Kcal
- Protein : 11.7 gm
- Sodium: 85.2 mg
- Potassium: 88.2 mg
- Phosphrous: 178 mg
Procedure:
- Wash and chop the methi leaves roughly
- Cut the paneer into cubes and soak in warm water for 1-2 minutes, drain the water and set aside.
- In a kadhai, add oil and once heated, add shahjeera, chopped onions, ginger garlic paste and fry till onion is pale in colour. Add Methi leaves and fry well
- Add tomato puree, turmeric powder, red chilli powder, coriander powder, salt and mix well. Cook for 5-6 minutes.
- Beat the yoghurt well and add it to the kadhai on slow flame. Mix well. Add paneer cubes, garam masala powder, simmer and cover the kadhai with a lid. Let it simmer for 5 minutes.
- Finally add kasturi methi, adjust the consistency and serve hot with chapathi/parthas.