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- Swati's Bihari Palak Khichidi
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- ▼ July (26)
Paneer or Indian Cottage Cheese, by now I would have told umpteen times how much I love paneer I can not have enough of it. Mom used to make paneer at least 2 times a week and if papa has gone on tour then paneer may be made every day too. I was a fussy eater as a kid but mama would add paneer in most dishes so that I would eat something at least. Oh I so love it. Even when I go visiting all my uncles and aunts know what to cook for me and I make no fuss. I wont eat any other dish prepared and only the paneer. And in restaurants thats the only dish I order. That's the love I have for paneer. So when Vandana announced the Paneer-A delicacy I can not be happier. Thanks to mom we make paneer in varied forms and there is so much to share wish I could share everything. But for now one of my favorites Methi Paneer, which is quick to prepare and I love it since there is no grinding involved.
I do not prefer to fry the paneer for trying to make it a little healthy. All my paneer dishes so not ask for frying the paneer. But if you prefer feel free to fry the paneer. Some cases you do need to have the paneer crisp, or browned I will then just shallow fry it in little oil, or bake them.
400 gms paneer, cut into cubes.
2 onions, chopped
1 tomato, peeled and chopped
1 cup fresh methi leaves, chopped
2 green chili, chopped
2 inch ginger, grated
1 tbsp garlic paste, or crushed well
1/4 cup sour Cream / or thick curds
1/2 cup milk, or more
1 tsp coriander powder
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp sugar
1 tsp chana masala, I also sometimes add King Khan Masala
salt to taste.
2 tsp oil
- Heat oil in a pan. Add the garlic, ginger and green chili's. Cook till the ginger starts turning brown.
- Add the onions and cook till they are translucent.
- Add the coriander powder, red chili powder, turmeric, sugar and Chana Masala/King Khan Masala. Cook for a minute till oil separates.
- Add the tomato and cook till oil separates, About 5 minutes.
- Add the methi and sour cream/thick curd.
- Once the methi wilts, add the paneer, salt and milk. Boil and then simmer for 5 minutes.
- Add more milk if you want more gravy. Serve hot with roti, naan, puri etc.
Note: The gravy easily drys up, just before serving add some water or milk for creamier gravy and give it a boil.
More Paneer recipes
Paneer Malai Tikka