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January 11, 2008

Methi Paneer


2 cups chopped methi (fenugreek leaves)
2 onions, sliced
2 tomatoes, chopped
1/4 tsp. turmeric powder
1/2 tsp. chili powder
A pinch of sugar
200 GMS paneer
2 tbsp. oil
Oil for deep frying
Salt according to taste


Don't cover the methi while cooking as that would make it lose its color.
Before adding the salt taste as the remaining salt can make the vegetable very salty so drain & wash properly.


First of all put methi (fenugreek leaves) covered with 1 handful of salt for 6-8 hours.
Wash & drain the excessive salt.
This will avoid the bitterness of methi (fenugreek leaves).
Heat the oil in a pan and fry the onion for a few minutes.
Add the tomatoes, turmeric powder, chili powder, and salt and fry again for a few minutes.
Cut the paneer into cubes.
Deep fry the paneer.
Soak in warm water for 30 minutes and drain.
Add the paneer and methi (fenugreek leaves) and cook for a few minutes.
Serve hot.

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