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11:32 AM
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It is so surprising that time flies too fast sometimes and we don't have time to do whatever we were thinking of doing. It applies very well when it comes to sending entries to food blog events. I will be planning to cook for certain events, do so religiously, but organizing and posting for events on time becomes the challenging part. For this month's Herbs & Flowers - Fenugreek leaves is the chosen herb by Mom Chef of What's Cooking. I love buying fresh greens and regularly buy fenugreek leaves on my trip to Indian grocery. This time I made a simple and flavorful methi pulao. No, I do not have a picture of it here because it was so good (yes, it is true) that I did not even have some left for the clicks. So planned to make a dish using kasoori methi and my favorite paneer for the event.
Ingredients:
Paneer - cut into 1/2" cubes - 1 cup
Onion - chopped fine - 1/2 cup
Ginger-garlic paste - 1 1/2 tsp
Chilli powder - 1/2 tsp
Coriander Powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Kasuri Methi - 1/3 cup - crushed
Salt - to taste
Onion - cubed - 1 cup
Oil
Marinade:
Oil - 1 tbsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Dry mango powder/Amchur powder - 1 tsp (Can substitute chaat masala - see notes below)
Salt - a pinch
Method:
Mix the ingredients for marinade in a bowl and gently coat the paneer cubes with the paste. Set aside for 1 hr (minimum 30 mins). In a medium non-stick pan, heat 1 tsp of oil and saute the cubed onions until it turns pale brown. Let it cool and blend to a fine paste adding little water. In the same pan, heat a tsp of oil and fry the paneer until light brown in medium heat. This may be done in batches. In a wide non-stick pan, heat 2 tsp of oil and saute the chopped onions. When it turns translucent add the ginger garlic paste and fry for a couple of mins. Add the pureed onions with chilli powder, cumin powder, coriander powder, garam masala and salt. Fry for about 5 mins. Add 1/2 cup of water and allow the mixture to boil. Splattering at this stage is possible, take precaution. Now add the paneer cubes and crushed kasuri methi, mix well in fold pattern. Allow it to heat for about 3-5 mins and remove from heat. Serve hot with bread/roti/naan.
Notes:
1. I did not add any tomatoes. You may add pureed tomatoes if desired.
2. If using chaat masala for marinating, reduce the amount of salt, since chaat masala already would have salt in it.
3. Frying the paneer is optional. Marinated paneer can just be added to the gravy directly and cooked.
Sending this to Herbs & Flowers event by PJ.
I am also sending this and my Honey Brownies to Dish Name Starts with - H event by Akila.
Paneer - cut into 1/2" cubes - 1 cup
Onion - chopped fine - 1/2 cup
Ginger-garlic paste - 1 1/2 tsp
Chilli powder - 1/2 tsp
Coriander Powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Kasuri Methi - 1/3 cup - crushed
Salt - to taste
Onion - cubed - 1 cup
Oil
Marinade:
Oil - 1 tbsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Dry mango powder/Amchur powder - 1 tsp (Can substitute chaat masala - see notes below)
Salt - a pinch
Mix the ingredients for marinade in a bowl and gently coat the paneer cubes with the paste. Set aside for 1 hr (minimum 30 mins). In a medium non-stick pan, heat 1 tsp of oil and saute the cubed onions until it turns pale brown. Let it cool and blend to a fine paste adding little water. In the same pan, heat a tsp of oil and fry the paneer until light brown in medium heat. This may be done in batches. In a wide non-stick pan, heat 2 tsp of oil and saute the chopped onions. When it turns translucent add the ginger garlic paste and fry for a couple of mins. Add the pureed onions with chilli powder, cumin powder, coriander powder, garam masala and salt. Fry for about 5 mins. Add 1/2 cup of water and allow the mixture to boil. Splattering at this stage is possible, take precaution. Now add the paneer cubes and crushed kasuri methi, mix well in fold pattern. Allow it to heat for about 3-5 mins and remove from heat. Serve hot with bread/roti/naan.
Notes:
1. I did not add any tomatoes. You may add pureed tomatoes if desired.
2. If using chaat masala for marinating, reduce the amount of salt, since chaat masala already would have salt in it.
3. Frying the paneer is optional. Marinated paneer can just be added to the gravy directly and cooked.
I am also sending this and my Honey Brownies to Dish Name Starts with - H event by Akila.
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