40 METHI PANEER

Methi/Fenugreek leaves/ Vendhaya keerai/ Menthya soppu with Paneer/Cottage cheese

 

Methi paneer a great dish that can be had with any type of paratha's/roti's. Can be made dry, semi solid or like a gravy depending upon our taste. Here I have many semi solid to go well with chapathi's. Can add more of cream to make it more like gravy consistency.

Methi/fenugreek leaves - 2 cups
Paneer - few cubes around 12 -15
Cumin seeds - 1 tsp
Onion - 2 chopped fine
Garlic - 2 tsp chopped
Ginger - 1 tsp chopped
Green chillies - 2 slit long
Tomatoes - 2 chopped fine
Chilli powder - 1 tbsp
Coriander powder - 3/4 tbsp
Oil - 1 1/2 tbsp
Cream - 1 - 2 tbsp
Salt as needed

Shallow fry paneer cubes in oil/butter and keep aside. You can also skip this part and add plain paneer cubes or slightly crumbled ones.

Wash and pat dry methi leaves. Chop roughly and keep aside. If you do not want them to turn bitter then wait and try to chop when you are frying onions or tomatoes.

 

Heat oil in a pan and add cumin seeds. Wait for few seconds and add chopped garlic and ginger. Saute for a minute and add chopped onions and fry for a minute. Add in green chillies and fry till onions are golden brown. Next add chopped tomatoes and mash and fry till they are pulpy and water leaves. Then add in chopped methi leaves. Reduce flame and add salt and fry till they are cooked and soft for around 8 - 10 minutes. Next add chilli powder and coriander powder and mix. Finally add paneer cubes and mix well. For extra taste add butter or cream for consistency. Check for salt and add more if needed.

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20 ALOO METHI

Aloo Methi ( Potato/fenugreek leaves stir fry)
To know the benefits of methi leaves and methi seeds click here


Potato - 3 medium ( have used red potato)
Methi leaves - 1 bunch
Onion - 1 small chopped fine
Tomato - 2 small chopped fine
Garlic - 3 or 4 pods
Ginger - 1 inch piece
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Garam masala powder - 1/2 tsp
Salt as needed
Oil - 2 tbsp

Wash and place the potatoes in a microwavable bowl and cook for 6 minutes... remove and cool ... peel and cut into thick cubes.


Clean and was methi leaves and pat dry. Chop methi leaves when you are frying tomatoes and do not chop them way ahead or they will turn bitter.

Heat oil in a frying pan and add cumin seeds.
Next add chopped onions and fry till light brown. Then add finely chopped ginger and garlic( have chopped it very fine or can use a grater too) and fry till onions turn nice brown and then add chopped tomatoes. Fry till they are mashed and pulpy and also water leaves out from the pan. Now add chopped methi leaves ( roughly/coarsely chopped) and fry till they are cooked well ( will take few minutes). Next add all powders and mix well. Then add boiled and cubed potatoes and fry everything together till they are all blended well and potatoes are soft but not mushy (for another few minutes). Serve as a dry dish with rice or chapathis/rotis.

In case if you want it be in a gravy style then add 1 or 1 1/2 cups of water and cook for another 3 - 4 minutes.

sending this entry to Sowmya of Creative Saga's Cooking with greens event

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12 CAPSICUM TOMATO MASALA

Capsicum Tomato Masala is a dry gravy that goes well with rice as a side dish and as well as with chapathis/rotis.

Capsicum( Bell Pepper) - 3 ( I have used half of green capsicum and red capsicum)
Onion - 1 big chopped fine
Tomato - 2 chopped fine
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Cumin seeds - 1/4 tsp
Salt as needed
Oil - 1 tbsp

Wash and cut capsicum into medium chunks(pieces). 

Heat oil in a frying pan and add mustard seeds, urad dhal and cumin seeds... when they pop out add chopped onions and fry till golden brown, next add ginger garlic paste and saute for a minute.... then add chopped tomatoes... press and fry till they are mashed and pulpy. Now add chopped capsicum and fry till they soft and cooked( before they turn mushy and are still firm)... now add salt and chilli powder... mix and fry together for 3 - 4 minutes and serve as a side dish.

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4 PANEER N VEGETABLE BHURJI(MASALA)

As I mentioned earlier that this paneer bhurji

click here for recipe

was one of my mom's invention(trials and errors in her kitchen) many years back when we were very young. For her paneer dishes was something very new. Most the days the spoilt milk was always shown the place in the sink, until she read about an article in a book about making paneer. Slowly she started to try and make some new recipes out of it. This dish was a big hit in my house, but the quantity you get was very less for a family of more than 3. So adding some vegetables along with this dish gave some extra quantity without changing the original taste. This was mentioned by my friend Gayathri, who tried this dish after seeing my post.

Paneer - fresh crumbled or grated ( 1 cup)
Mixed vegetables - 1 1/2 cups chopped(I have used carrots, green capsicum and frozen green peas)
Onion - 1 big chopped fine
Tomato - 3 medium chopped fine
Green chillies - 2 slit lengthwise
Cilantro - a handful( chopped)
Chilli powder - 1 1/2 tbsp
Dhaniya/coriander powder - 1 tbsp
Jeera/cumin powder - 1/2 tbsp
Salt as needed
Oil - 1 tbsp
Jeera/cumin seeds - 1 tsp

In a kadai heat oil and add jeera/cumin seeds...wait for few seconds and add onions and fry till onions turn golden brown. Add the slit green chillies and tomato. Saute and cook till the tomatoes are mashed well and cooked very well and the water almost goes off. Next add mixed vegetables and keep stirring until they are soft and cooked. Now add all the powders and mix well, then add the grated paneer. Mix well,finally add salt and chopped cilantro.
Always the fresh crumbled paneer tastes great for this dish.

Sending this post to

Simple Indian Food

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0 POTATO PEAS CURRY/MASALA

A simple masala with potatoes and peas that can be done within few minutes. It goes well with any rice varieties as a side dish and equally tastes good with chapathis/dosas.

Potato - 2 medium
Green peas - 1/4 cup
Onion - 1 small chopped fine
Tomato - 1 medium chopped fine
Garlic - 3 pods crushed
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tbsp
Garam masala powder - 1/2 tbsp
Mustard seeds - few
Urad dhal - few
Curry leaves - few
Chopped cilantro for garnishing
Salt as needed
Oil - 1 tbsp


Peel and cut the potatoes into medium size cubes and immerse in water.

Heat oil in a kadai/pan and add mustard seeds, urad dhal and curry leaves....when they start to splutter up, add onions and crushed garlic. Fry till onions are light brown and then add chopped tomato. Mash and cook till they are pulpy and water leaves out. Next add chopped potato and peas....mix well and add water just enough for immersing..add salt and turmeric powder....cover with a lid/plate and cook till they are soft...stirring in between now and then. Finally add the powders and mix well. At this time water would have almost gone. You can add more water , if you want the curry to be little liquidy Garnish with chopped cilantro leaves. Can also add few drops of lime juice which is optional.

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0 ALOO PALAK(POTATO SPINACH)

Potatoes cooked with spinach puree


Potato - 3 medium
Spinach - 1/2 bunch( or baby spinach half a pack)
Onion - 1 medium chopped fine
Tomato - 2 chopped fine
Ginger garlic paste - 1 tbsp
Jeera/cumin seeds - 1/2 tbsp
Chilli powder - 1/2 tbsp
Garam masala powder - 1/2 tbsp
Salt as needed
Oil - 2 tbsp


Cut potatoes into big cubes( can also cook partially in a microwave or stove top).

Heat one tbsp of oil and add spinach leaves and fry for 4 - 5 minutes. Remove and keep aside to cool,next grind in a mixer to make a smooth paste with very little water. if needed.


Heat oil in a kadai/pan first add jeera, wait till they splutter up add onions and fry till light brown, next add ginger garlic paste...saute for less a minute and add chopped tomatoes and fry till they are mashed well. Then add potato cubes and fry till they are 3/4 th cooked...if they stick to the kadai...you can sprinkle some water in between...finally add the ground spinach, the masala powders and salt...allow everything to cook together for another 5 minutes. Goes well with chapathi/parathas and also rice...if you want to have it like gravy ...then you can increase the quantity of spinach. Adjust water according to thickness needed.

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0 PANEER BHURJI( MASALA)

Paneer bhurji/crumbled paneer in onion tomato masala


Paneer - fresh crumbled or grated ( 1 cup)
Onion - 1 big chopped fine
Tomato - 3 medium chopped fine
Green chillies - 2 slit lengthwise
Cilantro - a handful( chopped)
Chilli powder - 1 tbsp
Dhaniya/coriander powder - 1/2 tbsp
Jeera/cumin powder - 1/2 tbsp
Salt as needed
Oil - 1 tbsp
Jeera/cumin seeds - 1 tsp


In a kadai heat oil and add jeera/cumin seeds...wait for few seconds and add onions and fry till onions turn golden brown. Add the slit green chillies and tomato. Saute and cook till the tomatoes are mashed well and cooked. Now add all the powders and mix well, then add the grated paneer. Mix well,finally add salt and chopped cilantro.

This is my mom's fav recipe which she makes very often and we just love them. Goes well with chapathis.

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