A delicious twist on the traditional Palak Paneer, where the spinach is replaced with tender flavorful methi leaves to absolutely fabulous results! A must try for all die-hard methi lovers but can also be enjoyed by those acquiring a new fondness for the vegetable!
Method:
Wash, drain, and pressure cook methi ( steaming can be omitted if you have very young tender methi leaves). Now finely mince methi along with ginger, garlic (optional) and green chillies. Heat oil sauté onions, add the methi, sauté for 2-3 minutes. Add crushed tomato, salt, dhania pwdr, garam masala and a little cream and cook for another 5-6 minutes. Now add pan seared paneer. Cook for 2-3 minutes. Just before serving add tadka of ghee, hing, jeera and lal mirch, garnish with thin slivers of ginger …..Ready!
Idea : Mom