Fenugreek (Methi) Mattar Paneer

One of my earliest introductions to Indian cuisine was mattar paneer. The essential components are lightly pan-fried cubes of luscious paneer cheese in addition to plump light-green peas gently simmered inward a elegantly spiced tomato-based gravy. The spicing, consistency of the sauce, in addition to texture of the paneer vary greatly however, depending on the laid upwards running the kitchen — plainly this tin last a source of considerable culinary inspiration if you lot gauge past times the popularity of this classic dish that originates from Northern Republic of Republic of India in addition to right away a mainstay on menus all across the globe.

This version has a thicker sauce than an ordinary mattar paneer, flavored amongst a generous sum of fenugreek or methi leaves. This is my 2nd mattar paneer flavored amongst these uniquely bitter simply tangy leaves. They're easily available at whatever Indian in addition to nearly Asian grocers, simply you lot tin substitute spinach if needed amongst an added pinch of fenugreek pulverization or seeds.

Fenugreek (Methi) Mattar Paneer

Recipe past times Lisa Turner Cuisine: Indian Published on September 30, 2012 Thick, creamy, spicy in addition to fragrant curried peas in addition to paneer cheese flavored amongst fenugreek leaves Print this recipe Ingredients: 14 oz (400 g) paneer cheese 3 tablespoons olive or sesame oil 2/3 loving cup dried fenugreek leaves Paste: 1 large onion, chopped 1 clove garlic, chopped 1 1/2 inch slice fresh ginger, chopped (1 1/2 tablespoons) 2 to four fresh light-green or crimson chilies, seeded in addition to chopped 2 to four dried whole crimson chilies 1/2 loving cup raw cashews 1/2 teaspoon water Sauce: 2 tablespoons ghee, butter or oil 1 teaspoon dark mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon nigella (kalonji) seeds (optional) 1 teaspoon solid soil coriander 1 teaspoon garam masala 1/2 teaspoon chili powder 1/2 teaspoon solid soil cumin 1/2 teaspoon turmeric 1/2 teaspoon amchoor pulverization (optional) 1/4 to 1/2 teaspoon cayenne 1/4 teaspoon asafetida 2 tomatoes, partially seeded in addition to finely chopped 1 loving cup fresh or frozen peas 1 1/2 teaspoons ocean salt, or to taste small handful dried fenugreek leaves fresh cream or land yogurt for garnish Instructions: Cut the paneer cheese into 3/4-inch to 1-inch cubes. Heat the olive or sesame stone oil inward a large skillet or wok over medium heat. When hot, add together the paneer cubes to the pan in addition to cook, turning often, until browned on all sides. Transfer to a plate lined amongst newspaper towel to drain the oil. Meanwhile, soak the fenugreek leaves inward hot H2O for fifteen to xx minutes. While this is soaking, combine the onion, garlic, ginger, fresh in addition to dried chilies, cashews in addition to 1/2 teaspoon of H2O inward a nutrient processor or blender in addition to procedure until you lot select a smoothen paste, adding to a greater extent than H2O if needed. Using the same pan used to laid upwards the paneer, estrus the ghee, butter or stone oil over medium heat. When hot, add together the mustard seeds, cumin seeds in addition to nigella seeds if using, in addition to stir for xxx to threescore seconds or until the mustard seeds commence to splutter in addition to pop. Immediately add together the prepared glue in addition to laid upwards for five minutes. Toss inward the solid soil spices in addition to asafetida, stir a few times, in addition to hence add together the tomato, fried paneer cubes, peas in addition to salt. Drain the soaked fenugreek leaves, squeezing equally much liquid equally you lot tin from the leaves in addition to reserving the soaking liquid. Stir the fenugreek leaves into the pan in addition to convey the pan to a boil. Add to a greater extent than or less of the reserved fenugreek soaking H2O to the pan to sparse the sauce to your desired consistency. Turn downwardly the estrus to medium-low in addition to simmer for five to 10 minutes. Taste for seasoning. Serve hot or warm, garnished amongst a few sprinkles of dried fenugreek leaves in addition to a swirl of rapidly whisked cream or yogurt. Makes 4 to half dozen servings

More paneer dishes you lot are certain to savor from :
Massaman Curry amongst Paneer Cheese
Mattar Paneer amongst Fresh Mint
Mung Beans amongst Paneer Cheese
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