This recipe is one of my favourite recipes which I do regularly. Even hubby likes this so I have done it multiple times. Again making this is going to be really easy. I have used kasoori methi leaves because it makes the preparation easier. If using fresh methi leaves, the texture will definitely change. And as for spices, I have used the usual readily available spices. But again there is no set rule for making this dish. Sometimes I add some curd while cooking the onions, some times I skip it and some times I add juice of one lemon for the tang, but everything is according to my mood that day. And that is how I usually cook, without any set rules. I served this along with some carrot slices, but add any salad of your choice for a filling meal.
Paneer – 200 gm
Ghee – 1 tbs
Onion – 1 small
Red Chilly Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Cumin Powder – 1/4 tsp
Salt – to tatse
Kasoori Methi – 2 tbs
In a pan heat ghee and add onions.
Saute until golden.
Add in kasuri methi and fry for a half a minute.
Add in the spice powder and salt and cook for a minute on low flame.
Add cubed paneer, give a nice mix and cook until the sides start browning.
Serve it piping hot with a salad of your choice.
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