Healthy Foodist
METHI PANEER RECIPE
Difficulty:
EASY
Preparation Time:
20 Minutes
Cooking Time:
30 Minutes
Total Time:
50 Minutes
Servings:
3
This Methi Paneer recipe is a healthier, lighter, home cooked version made with Paneer (cottage cheese) and fenugreek leaves sautéed in onion-tomato gravy. To make this a low fat version, I have skipped oil, cream and cashew nuts in this recipe. I’ve just added some milk to tone down the strong methi flavour. The whole spices that are added to the gravy give a perfect subtly spiced flavour to the dish.
Do try out this gluten free Methi Paneer Gravy that is a nutrient rich and high in proteins.
For some more oil free gravy recipes, also check out my Mix Veg gravy recipe here.
Ingredients:
For the gravy:
- 1 teaspoon cumin seeds
- 6-7 garlic cloves
- 1 inch ginger, chopped
- 3-4 black peppercorns
- 3-4 cloves
- ½ star anise
- 2-3 green chillies, chopped
- 2 onions, sliced
- 1 tomato, chopped
- 2 tablespoon melon seeds
Other:
- 100 grams paneer (cottage cheese)
- 2 cups methi (fenugreek) leaves
- 1 bay leaf
- 1 inch cinnamon stick
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- Salt, to taste
- 2 tablespoon low fat milk
Direction:
- Wash the methi leaves thoroughly, pat dry and finely chop them. Also, cut the paneer pieces into thin triangular shapes or any shape you desire. Keep both of it aside.
- Now, for the gravy, add cumin seeds, ginger, garlic, peppercorns, cloves and star anise in a well heated pan. Roast for a minute.
- Then add chopped green chillies and onion. Sauté for 2-3 mins on low-medium flame. Add water if required just to prevent the onions from sticking to pan.
- Now add chopped tomato and again sauté well for 3-4 mins on medium flame till the tomato turns soft and mushy. Add water if required.
- Then add 2 tablespoon of melon seeds, mix everything well and turn off the heat.
- Once the mixture is cooled down, grind it into a smooth fine paste without adding extra water.
- Now in another pan, add ½ cup water, bay leaf, cinnamon stick and chopped methi leaves.
- Cook for 2-3 mins till the leaves get wilted and reduce in size. To it, add the prepared gravy and mix everything well.
- Add red chilli powder, garam masala, turmeric and sauté for 3-4 mins on low-medium flame till the mixture thickens.
- Now add ¼ cup of water and 2 tablespoon low fat milk. Simmer for a minute.
- Lastly add in the paneer pieces, salt and water if required. Cover the pan and let everything simmer on low-medium heat for another 5-6 mins. The gravy should be slightly thick in texture.
- After a good simmer, your Methi Paneer Gravy is ready to be served with some hot rotis or phulkas.
Difficulty:
EASY