Just make this methi paneer for a epicurean twist, that comes with a simple elegance which is hard to beat. Match it up with a rumali roti and onion raita along with a cup of chilled nimbu pani and accentuate the taste quotient of your daily meals, especially when you crave for an instant nutritious food.
Table Of Contents:
- Methi Paneer
- Indispensable Indian Cottage Cheese
- Benefits of Paneer
- Usage of methi leaves in Indian Cuisine
- Benefits of Methi Leaves
- Methi Paneer Recipe
- Ingredients Required To Make Methi Paneer
- Step Wise Guidance To Make Easy And Simple Methi Paneer
- Nutritional Value
- Points To Ponder
- Faqs
- Nature Of Methi Paneer
- Interesting Main Dishes That Go Well With Methi Paneer
- Minuscule Ideas To Host A Simple North Indian Brunch
Indian cuisine has been seeing several recreations with new flavors and textures having cottage cheese as the star ingredient that includes a wide play of Indian condiments with some basic vegetables like onion and tomatoes. Their names are innumerable and their origin are unfathomable where you get dishes in all forms ranging from exquisite starters to stunning desserts. Here comes a stupendous recipe that would come as a predominant assortment for a host of main dishes and it is the delicious "methi paneer".
Indispensable Paneer:
Indian cuisine always calls for a generous usage of dairy products of which this paneer plays a major part. You can never imagine a typical North Indian Thali without the presence of paneer based dishes which would always be an alluring enchantment. It is all prevailing and versatile and it would always strike a chord with kids and adults alike, and indeed takes the meal a notch higher. This half white cheesy chunk is supple, chewy and fluffy. Its mild taste makes it adorable and its texture is tantalizing which made this paneer wildly popular and an ultimate requisite in Indian Cuisine. It makes a great choice for vegetarian protein and easily adapts itself with both vegetarian and non vegetarian dishes and assortments.
Benefits Of Paneer:
It has abundant calcium and Vitamin B12 besides being rich in selenium, phosphorus and folate. It has vitamin D and helps in maintaining bone mass. It supports easy digestion and builds a strong immune system. It has omega 3 and reduces the risk of cancer. It is a perfect gym diet as it aids in weight loss regime and it is a wonderful beautifying agent too owing to its vitamin E. The magnesium present in paneer helps in regulating blood sugar levels in the body and strengthens the heart muscles and the nervous system as well.
Usage Of Methi Leaves In Indian Cuisine:
Dishes made out of fresh and dried fenugreek leaves are famous in India, and you have plenty of curries, gravies, sabzis, rotis, raitas, rolls, parathas, rice and pickle made out of this tiny green leaves. It is tasty and boosts the overall flavor of the dishes besides being highly nutritious. It is one of the popular winter greens, and a well prevalent Indian staple at every household that comes as a special spontaneous "add on" in a rice, roti, sabzi, curry. soup or salad.
It is boiled, blanched, sauteed, sprinkled and even fried and tastes delicious in any way it is cooked. This tiny humble green takes various forms in the Indian kitchen to spruce up any meal and it is laced with a fantastic flavor and spell-bounding aroma. It is not an exaggeration if we say that most of the exemplary Indian gravies, curries, salads, soups and raitas depend on this one particular secret ingredient for the final touch to spruce it up in almost all the regional cuisines of the country.
Benefits of Methi Leaves:
Methi leaves are a boon herb for heart, skin and hair and has anti diabetic and anti carcinogenic properties. It improves digestion and has anti oxidant and anti inflammatory properties. It helps to control cholesterol and aids in weight management. The phenols present in fenugreek leaves prevents blood clotting disorders in the body. It also protects the liver and improves kidney function. It is a boon herb both to men and women as it eases out menstrual cycle and improves male fertility. It facilitates in milk production for lactating mothers and a best remedy for fractures and osteoporosis.
Methi Paneer Recipe:
Methi paneer is a simple yet lip- smacking accompaniment that can spiff up any meal with a nutritional boost. With just a cup of paneer chunks dunked in a spiced yogurt, sauteed in a bunch of fresh fenugreek leaves, this methi paneer can be made in a jiffy with just a few more ingredients at home. Despite the simple condiments, this methi paneer has a ton of flavors to offer and each and every bite is delicious. Sautee this dish in a spread of ghee and garnish with a spread of fresh cream and dried methi leaves and pair it up with a onion kulcha and that would make for a healthy nutrient dense brunch.
Here comes the recipe of classic methi paneer that takes only a handful of ingredients:
Ingredients Needed To Make Methi Paneer:
For The Marinade:
1. Paneer Cubes: 200 grams of paneer cubes either home made or store brought ones is the basic ingredient here.
2. Methi Leaves: Half or a quarter bunch ( depending upon the size of the bunch) of small or medium sized fresh methi leaves.
3. Curd: A cup of hung curd or yogurt is the basic substance for the marinade.
4. Red Chili Powder: Just a little of red chili powder to spice up the marinade.
5. Cumin Powder : Half a teaspoon of cumin powder to spruce up.
6. pepper powder: Half a teaspoon of black pepper powder for the zing of it.
7. Garam Masala: A few pinches of garam masala for flavor.
8. Kasuri methi: To elevate the methi aroma.
9. Sugar: To balance all the flavors.
10. Salt: To taste.
To Temper:1. Ghee: To Make the dish flavorful.
2. Groundnut Oil: To temper the whole spices and spice powders.
3. Green Chili: To spice up the dish.
4. Ginger garlic paste: To enhance the overall flavor of methi paneer.
5. Onion: To spruce up the dish.
6. Salt: To add taste.
Step wise Directions To Make Methi Paneer:
1. Make The Marinade: Add all the ingredients given in the list and squish altogether. Let it rest for a while so that you get a perfect marinade.
2. Do The Tempering: Just season the marinated paneer in a tawa with a little ghee and throw in some finnely chopped onions and saute.
3. Add The spices: Add the ginger garlic paste and green chilies and the above mentioned spice powders and saute for a few seconds.
4. Add The Paneer: Plop in the marinated paneer chunks and let it cook in low flame.
5. Garnish : Strew in some lush green coriander leaves and turn off.
Drop 200 grams of paneer cubes to a bowl and add in the above mentioned ingredients one by one and stir in altogether. Let the marinade rest for a while.
Heat oil and ghee in a saucepan and sprinkle some finely sliced onion and saute till golden brown. Tip in a green chili along with a teaspoon of ginger garlic paste and when it becomes fragrant, just plunk in the marinated paneer chunks and stir for a while. Add in the spice powders along with the required salt. Pop the lid on and let the gravy get cooked in low flame for a while.
Approximately, after ten minutes when the gravy turns aromatic, open the lid and strew in some fresh coriander leaves and garnish with some fresh cream or butter and serve the luscious methi paneer hot with roti or naan.
Points To Ponder:
1. You can use any variety of methi leaves available at your nearby market and just buy absolutely fresh methi to get the best taste.
2. You can also use plain store bought yogurt instead of hung curd.
3. Soak in the cottage cheese in hot water for about fifteen minutes approximately to make it soft and tender. Squeeze out the excess water while you add it to the gravy.
4. There are quite many number of versions to make this methi paneer and you can follow any method you like with this recipe as the basic version.
5. If you opt for a quick and flavorsome side dish for you dinner that can be done within twenty minutes then you can choose this methi paneer instantly.
Faqs:
1. In what way methi paneer is different from other paneer based gravies?
Here we use both fresh and dried methi leaves that are added at two different stages that makes it so unique and tasty.
2. Shall we add the methi leaves as such without chopping it?
Yes, by all means. But just blanch it for a minute before adding so that it blends well with the gravy.
Methi Panner Is:
1. Mildy spiced and flavorful
2. Light brown colored and creamy
3. Has tiny tit bits of fresh and dried methi leaves
4. versatile
5. reasonably thick, soft and supple
Some Interesting Main Dishes That Can Get Along:
- Khoba roti
- mughlai paratha
- onion kulcha
- rumali roti
- tehri
- makhani chawal
- matar pulao
- joha rice
A Minuscule Idea For A Simple North Indian Weekend Brunch:
Make any one of the main dishes from the above mentioned list and match this lovely methi paneer along with some mango achaar and cucumber slices. Go in for a soothing drink like a mint lassi or a nimbu pani suffused with large flavored ice cubes.(ice cubes that have tiny bits of lemon and orange peels, mint bits and rose petals) Finally have a scoop of ghajar ka halwa as the grand finale. Just choose a cozy corner of your house and pull out your lunch table there and enjoy this simple yet delicious brunch and finish off your lazy weekend with a blissful power nap.
Similar Recipes From Indianfoods Recipes You Would Like:
1. Traditional paneer do pyaza
2.Dhaba style paneer angara
3. Shahi paneer sabzi
4. Handi paneer
5. paneer jalfrezi
6. Tawa paneer
7. Paneer Lababdar
8. Shimla Mirch Paneer
9. Paneer butter masala
10. Kadai paneer
11. Saag paneer
12. Palak paneer
13. Matar paneer
Ingredients
Directions
Drop 200 grams of paneer cubes to a bowl and add in the above mentioned ingredients one by one and stir in altogether. Let the marinade rest for a while.
Heat oil and ghee in a saucepan and sprinkle some finely sliced onion and saute till golden brown. Tip in a green chili along with a teaspoon of ginger garlic paste and when it becomes fragrant, just plunk in the marinated paneer chunks and stir for a while. Add in the spice powders along with the required salt. Pop the lid on and let the gravy get cooked in low flame for a while.
Approximately, after ten minutes when the gravy turns aromatic, open the lid and strew in some fresh coriander leaves and garnish with some fresh cream or butter and serve the luscious methi paneer hot with roti or naan.
