| 1 minute to read
- Ghee 5 gm
- fresh/frozen methi leaves 100gm
- Onion 30 gm
- Garlic 2 cloves
- sea salt
- red chilli powder
- Turmeric Powder
- Garam masala - half teaspoon
- Cumin seeds
- Paneer 75 gm
- lemon juice
Wash methi leaves and add a pinch of sea salt - keep aside for 10 minutes. Remove access water.
Chop onion, garlic in small pieces. you can use garlic paste.
Cut paneer in small or medium pieces
Heat ghee on a low flame and once heated add cumin seeds, asafoetida, onion, garlic. lastly add a pinch of red chilli powder. Add paneer pieces immediately (do not let red chilli powder burn) - tomato is optional.
Saute paneer for 5 minutes or until it changes its form. cover the lid if required.
add methi leaves, sea salt, turmeric, garam masala, red chilli powder to taste. Add sugar if you don't like bitter taste of methi.
let it cook. once cooked add coriander and lemon juice.