I think this was one of the first batch of dishes I made for this BM long back, nearly 6 months back. This recipe also so simple like all the paneer recipes I have posted so far. the fresh methi leaves add a nice flavour to the paneer. As this was during the earlier stages, I didn’t restrict my curd, onion intake. That is why I served this rice with a simple onion raitha and even the rice has lots of onions in it. This was made with home made paneer and so it tastes so good. In between, I resorted to buy store bought paneer due to laziness, but there is a huge difference in the texture. Store bought is always rubbery whereas the paneer made at home is super soft. So nowadays I have started making paneer at home. Though it takes an hour during my morning schedule, it is worth the effort. I haven’t added ginger garlic paste as I love to keep the flavours simple. But if you are a huge fan, do add the paste to add extra flavour to the dish.
Paneer – 200 gm
Fresh Methi Leaves – 1 cup
Ghee – 1 tbs
Red Chilly Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Cumin Powder – 1/4 tsp
Salt -to taste
Onion – 1
In a pan heat ghee and add the onions.
Saute until golden and then add methi leaves.
Fry on low flame until it wilts.
Add the spices and salt and fry for a minute or two on low flame.
Finally add in crumbled paneer, cook for a minute or two and serve it immediately with a side dish of your choice.