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Paneer Methi Masala - Side dish for roti, nann and poori

Paneer Methi Masala(Paneer and Methi leaves in onions,tomatoes and cashew nuts paste)
Any side dishes made with paneer is always a welcome dish in our family. One day I got some fresh methi leaves which are tiny in size. These tiny methi leaves have very less bitterness and also the flavour was very nice. I also had some homemade paneer also in hand so I have decided to prepare a healthy side dish with paneer and methi leaves. This masala goes well with chapathi, nann and pulav.This requires less preparation work and you can finish it within half an hour. For gravies or masalas usually the onions and tomatoes are sauted in oil and then made into a smooth paste. In this masala I have cooked the onions, tomatoes and cashew nuts in pressure cooker and then made it to a smooth paste. This method helps to cook quickly and you can prepare with less oil. You can add badam instead of cashew nuts. Try this healthy masala for your family.



Paneer Methi masala, Paneer recipes, Side side dishes for roti and pulav




Paneer Methi Masala with step by step photos

 
Prep time : 10 minutes
Cook time : 30 minutes
Serves : 4

Ingredients

  • 200 grams  paneer
  • 4 bunches small methi leaves or 1 cup regular methi leaves
  • 1 tsp ginger garlic paste
  • 1/2 cup thick curd
  • 1 bay leaf
  • few cinnamon
  • 3 cloves
  • 1/2 tsp chilly powder
  • 1/2 tsp garamasala powder
  • 2 tbsp oil
  • salt

For onion tomato paste
  • 1 onion
  • 3 tomatoes
  • 10 to 12 cashew nuts
Cooking Directions

1. Wash the methi leaves 3 to 4 times in cold water and cut the roots. If you are using regular methi leaves chop it finely. Cut the tomatoes and onions. In a small bowl add the curd and water and beat them nicely.


2. Take a small pressure cooker or pressure pan and add the onions, tomatoes and cashew nuts. Pressure cook for 1 whistle. Allow it to cool completely. 


3. Once it cools down add it to the big mixer jar and grind it to a smooth paste. (Reserve the cooked water for the gravy).



4.  Heat some oil in a broad kadai or pan and add the bay leaf, cinnamon and cloves. Allow them to pop up. Next add the ginger garlic paste. Stir and saute until it starts to brown.


5. Now add the methi leaves and you can smell the nice aroma from the leaves. Saute the leaves well until it wilts. No need to add any water or oil. 



6. Next slowly add the ground paste to the kadai. Stir and saute it for few minutes. (If the paste splutters, close it with a lid for few minutes).


7. When the oil seperates from the gravy simmer and add the curd now. Stir it continuously.


8. After 2 to 3 minutes, add the onion tomato cooked water and required salt  to the gravy. Mix them well and add the chilly powder and turmeric powder.


9. Allow it boil for few minutes and add the  garamasala powder.


10. Finally, add the paneer cubes gently to the gravy. When the oil specks on the top of the gravy switch off the flame. 


                     
                    

11. Transfer it to the serving bowl and serve it warm with roti and veg salad. 

If you try this recipe for Paneer Methi Masala send us your comments below and share the recipe for your friends and family.

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