Methi Paneer

Ingredients

• Methi (Fenugreek leaves), blanched (with a tsp of sugar added) and pureed 250 g
• Oil 2 tbsp
• Sabut lal mirch (whole red pepper, dried) 4
• Tomato puree ½ cup
• Salt 2 tsp or to taste
• Garam Masala 1 tsp
• Dhania (Coriander) powder 2 tsp
• Paneer (Indian Cottage Cheese), cubed 250 g

Preparation

• Heat the oil and add the lal 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 the salt, garam masala and dhania and saute till the fat separates. Add the methi, mix well, and add the cubed paneer. Simmer for 2-3 minutes. Serve hot garnished with the lal mirch.