Ingredients:
2 cups Methi (Fenugreek Leaves)(chopped)
200 gm Paneer (Cheese)(cubed)
2 Onions (sliced)
2 Tomatoes (chopped)
1/4 tsp Turmeric Powder (Haldi)
1/2 tsp Chili Powder
1/8 tsp Sugar
2 tbsp Ghee Oil for frying
Salt to taste
Method;
Spread around half cup of salt over methi for 6-7 hours or overnight, to reduce its bitterness.Wash with water and drain to remove the excess salt. Heat the oil in flat pan and fry paneer cubes on medium-high heat, until golden. Remove and soak into salted warm water for 20 minutes. Drain properly. Heat the ghee in a frying pan and fry onions until brown. Add tomatoes, chili powder, sugar, turmeric powder and salt. Cook for 8 minutes, stirring occasionally over medium low flame. Add paneer and methi, and cook uncovered for 5-6 minutes. Remove from the heat. Serve with chapatti.
2 cups Methi (Fenugreek Leaves)(chopped)
200 gm Paneer (Cheese)(cubed)
2 Onions (sliced)
2 Tomatoes (chopped)
1/4 tsp Turmeric Powder (Haldi)
1/2 tsp Chili Powder
1/8 tsp Sugar
2 tbsp Ghee Oil for frying
Salt to taste
Method;
Spread around half cup of salt over methi for 6-7 hours or overnight, to reduce its bitterness.Wash with water and drain to remove the excess salt. Heat the oil in flat pan and fry paneer cubes on medium-high heat, until golden. Remove and soak into salted warm water for 20 minutes. Drain properly. Heat the ghee in a frying pan and fry onions until brown. Add tomatoes, chili powder, sugar, turmeric powder and salt. Cook for 8 minutes, stirring occasionally over medium low flame. Add paneer and methi, and cook uncovered for 5-6 minutes. Remove from the heat. Serve with chapatti.
No comments:
Post a Comment