Tasty Methi Tomato Paneer Recipe
Fenugreek leaves, tomatoes and cottage cheese cooked with spices.
This recipe is from the book Khazana of Healthy Tasty Recipes.
Preparation Time : Preparation Time
Cooking time : Cooking Time
Servings : 4


  • Fresh fenugreek leaves (methi) chopped1 bunch
  • Tomatoes finely chopped4 medium
  • Low fat cottage cheese (paneer) 1/2 inch cubes 200 grams
  • Oil 1 tablespoon
  • Onions finely chopped 2 medium
  • Ginger 1 inch piece
  • Green chillies 2-3
  • Kashmiri red chilli powder 1 teaspoon
  • Coriander powder 1 tablespoon
  • Salt to taste
  • Amchur powder 1 teaspoon
Step 1
Grind ginger, garlic and green chillies to a paste. Heat the oil in a non-stick pan, add the onions and sauté for three to four minutes or till it just starts turning brown. 
Step 2
Add the ginger-garlic-green chilli paste and stir-fry briefly. Add the Kashmiri red chilli powder, coriander powder and salt to taste. Step 3
Mix well. Immediately add the methi leaves and cook on medium heat, stirring frequently for six to eight minutes, stirring continuously or till the methi leaves are completely cooked and dry. Step 4
Add the tomatoes, stir and cook over high heat for two to three minutes. Add half a cup of water, cover and simmer for three to four minutes. 
Step 5
Add the paneer, sprinkle dried mango powder and mix well. Cook to heat through and serve immediately. 

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