Methi Paneer

Serves 2 to 3

Ingredients : 

• Paneer - 10- 15 cubes
• Methi/ Vendhaya keerai - 1/2 cup
• Ginger garlic paste - 1 tsp
• Onion -1
• Tomato puree - 3/4 cup ( from 2 medium size tomato)
• Green chilli - 3
• Red chilli powder -1 tsp
• Coriander powder - 1 &1/2 tsp
• Turmeric powder - 1/4 tsp
• Curd - 1/2 cup
• Salt - To taste

To temper :

• Oil/ butter - 1 tbsp
• Cinnamon - 1 small stick
• Cloves - 2
• Cardamom -1
• Bay leaves -1

Method:

• In a pan temper with items given under ' to temper'.
• Add finely chopped onion. When onion turns golden brown add ginger garlic paste and green chillies.Saute for till raw smell  disappears.
• Now add tomato puree (make sure the tomatoes you use are not too sour) followed by Turmeric , Coriander, red chilli powder and salt.
• Cook till the gravy thickens.Now add Methi leaves and cook till they are done.
• Switch off the flame and add well beaten curd ( curd you use should not be sour)and mix well so that everything blends.
• Add water as per your requirement for the consistency of the gravy.
• Now put the flame in low and cook covered for 10 mins.
• Finally add paneer cubes and serve.
• Goes well with chapathi / roti/ phulka/ naan.

Notes:

• I used frozen Methi leaves.
• If the curd is sour it may curdle.
• Switch off the flame dhile adding curd 
• After adding curd always cook in low flame.