Homemade Methi Kadai Paneer

Ingredients:

• 250g paneer, cubed (approximately 600 kcal)
• 1 cup fenugreek leaves (methi), washed and chopped
• 2 cups bell peppers, sliced
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 1/2 cup fresh cream (optional)
• 2 tablespoons ginger-garlic paste
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Cooking oil, salt, and fresh coriander for garnish

Cooking Steps:

Step 1: Saute the Paneer In a kadai or wok, lightly sauté paneer cubes until golden brown. Set aside.

Step 2: Tempering and Aromatics In the same kadai, heat oil and add cumin seeds. Once they splutter, add chopped onions and ginger-garlic paste. Sauté until golden brown.

Step 3: Spice Infusion Add coriander powder, red chili powder, turmeric powder, and garam masala. Stir well to infuse the spices into the base.

Step 4: Tomato Puree Introduce the tomato puree and cook until the oil separates from the masala.

Step 5: Add Vegetables and Fenugreek Toss in sliced bell peppers and chopped fenugreek leaves. Cook until the vegetables are tender.

Step 6: Creamy Indulgence Optionally, add fresh cream for a creamy texture. Stir in kasuri methi for enhanced flavor.

Step 7: Integrate Paneer Gently fold in the sautéed paneer cubes, ensuring they are coated in the flavorful masala.

Step 8: Garnish and Serve Garnish Methi Kadai Paneer with fresh coriander. Serve hot, relishing the harmonious blend of paneer, fenugreek, and aromatic spices.

Savor the essence of Indian cuisine with Methi Kadai Paneer, where succulent paneer meets the distinctive bitterness of fenugreek, creating a dish that's both wholesome and flavorful.