Methi Matar Paneer (Fenugreel leaves with Peas and Paneer)

Methi matar paneer is full of flavor and texture and is a fantastic vegetarian main course. This recipe is inspired from a north Indian classic recipe matar paneer. But adding fresh methi leaves gives this dish a different aroma altogether. You can add fried paneer cubes to maintain its shape. But I like to add it as it is. Adding almonds is optional. I prefer to add it as it gives a smooth, creamy and rich texture to this dish. You can use cream or milk. Here I have used milk in this recipe. This dish goes really well with chapati, jeera rice, ghee rice or basmati rice.

 

 

 

Ingredients:

1 bunch fenugreek leaves/methi
1 cup fresh or frozen green peas
200 grams paneer
3 tbsp. oil
12 almonds
1 large onion, roughly chopped
4 large cloves of garlic, peeled and roughly chopped
1" piece of ginger, roughly chopped
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1 tbsp. coriander powder
2 large tomatoes, roughly chopped
1 tsp. tomato paste ( use only if the tomatoes are not sour enough)
Salt to taste
1/2 tsp. garam masala powder
3/4 cup of milk
Pinch of sugar (optional)

 

Directions:

 

Wash fenugreek leaves and chop finely. Keep it aside.

Thaw frozen peas and keep it aside. If you are using fresh peas, pressure cook by adding some salt until soft.
Cut paneer into desired shape and keep it in some warm water.
Grind ginger and garlic to a smooth paste.
Heat 2 tbsp. oil in a pan. Add almonds and onions and sauté until the onions turn translucent.
Add ground ginger and garlic and sauté until the raw smell is gone.
Add turmeric powder, red chilli powder and coriander powder. Mix well. Cook for 30 seconds on low flame.
Add salt, tomatoes and tomato paste, if using. Mix it well. Increase the heat to medium and cook until soft. Add some water to prevent the spices sticking to the bottom of the pan.
Allow the mixture to cool down. Put it in a blender grind to a smooth paste.
Heat remaining oil in the same pan. Add chopped fenugreek/methi leaves and sauté until it wilts.
Add ground onion tomato paste and mix well.
Add milk and mix well. If you find the gravy is too thick add some water.
Add peas and bring the curry to a boil. Cover and simmer for 10 minutes.
Add paneer cubes, garam masala powder and a pinch of sugar.  Mix gently as the paneer tends to break. Continue to cook for 5 more minutes until everything comes together.
Serve.

 

 

Paneer Fried Rice

               I tasted paneer fried rice for the first time at a restaurant in Bangalore. My family loves it and I have prepared it many times since then.
               For this recipe, I have used store bought paneer. You can also use fresh home made paneer for making this fried rice. You can use either sona masoori or basmati rice. Refrigerating the cooked rice will prevent it from getting mushy.
I served it with Gobi Manchurian.

Ingredients:

200 grams paneer, grated
1 cup rice
1 Green bell pepper, finely chopped
1 Carrot, finely chopped
1 Onion, sliced
2 Spring onions, chopped
2 tbsp soy sauce
1 tsp malt vinegar
Salt to taste
Freshly ground pepper, to taste

Directions:

Cook rice by adding enough salt and 1 tsp of oil in plenty of water until soft but not mushy. Once cooked, drain the excess water. Once it comes to room temperature, refrigerate for at least 30 minutes.
Heat oil in a wok, add sliced onions and chopped spring onion whites. Fry until translucent.
Add carrots and bell pepper and fry until tender. Add soy sauce, vinegar, salt and pepper. Mix well.
Add grated paneer and mix.
Add rice and toss it well. Cook until the rice is heated through and everything comes together.
Garnish it with spring onion greens and freshly ground pepper.
Serve.

Spinach with Indian Cheese (Palak Paneer)

Palak paneer is a most popular velvet like Indian dish with fresh cubes of paneer and a thick curry sauce based on puréed spinach. This delicious curry goes very well with some basmati rice or any Indian flatbreads. It's usually a mild and creamy curry. Increase the amount of green chillies if you want a spicy curry.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

Ingredients:

500 grams spinach
2 tbsp. oil
1/2 tsp. cumin seeds
1 large onion, peeled and finely chopped
1" ginger
3 large cloves of garlic
2 green chillies
1 tbsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1 med. sized tomato (optional)
1/2 tsp garam masala powder
1/4 tsp kasoori methi /dried fenugreek leaves
400 gms paneer cut into cubes
2 tbsp cream or 4 tbsp of whole milk
1-2 tsp lemon juice or to taste
Ginger juliennes for garnishing

Directions:

Wash and blanch the spinach leaves in boiling water for 3 minutes until well wilted. Drain the excess water and allow the spinach to cool down. ( you can reserve the excess liquid and use it while adjusting the consistency of the sauce). Blend to a smooth paste and keep it aside.
Dice the tomatoes and blend it to a smooth purée by adding some water. Keep it aside.
Grind ginger, garlic and green chillies to smooth paste by adding some water. Keep it aside.
Heat the oil in a pan. Add the cumin seeds. Once they start to sizzle, add onions and fry it over moderate heat until soft and slightly golden.
Add the ginger, garlic and green chilli paste and cook for 1 minute or until the raw smell is lost.
Add coriander powder, red chilli powder and turmeric powder, salt and combine. Add puréed tomatoes and mix well. Cook until the oil leaves on the sides of the pan and most of the moisture evaporates.
Add spinach purée and some water. The mixture should not be watery. Bring it to a boil and simmer for 5-6 minutes.
Add paneer cubes, garam masala powder, kasoori methi and milk or cream. Stir gently (as the delicate paneer tends to break) and cook for another 5-6 minutes until the spinach is creamy and paneer is soft.
Garnish with ginger juliennes. Add in the lemon juice to taste just before serving.