Methi Tomato Paneer Fenugreek leaves, tomatoes and cottage cheese cooked with spices. By Sanjeev Kapoor 12 Feb 2016 in Recipes Course New Update Main Ingredients Fresh Fenugreek leaves, Tomatoes Cuisine Fusion Course Main Course Vegetarian Prep Time Preparation Time Cook time Cooking Time Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Methi Tomato Paneer 1 bunch Fresh Fenugreek leaves chopped 4 medium Tomatoes chopped 200 grams Low fat cottage cheese (paneer) 1/2 inch cubes 1 tablespoon Oil 2 medium Onions finely chopped 1 inch piece Ginger 2-3 Green chillies 1 teaspoon Kashmiri red chilli powder 1 tablespoon Coriander powder to taste Salt 1 teaspoon Amchur powder Method Advertisment Grind ginger, garlic and green chillies to a paste. Heat the oil in a non-stick pan, add the onions and sauté for three to four minutes or till it just starts turning brown. Add the ginger-garlic-green chilli paste and stir-fry briefly. Add the Kashmiri red chilli powder, coriander powder and salt to taste. Mix well. Immediately add the methi leaves and cook on medium heat, stirring frequently for six to eight minutes, stirring continuously or till the methi leaves are completely cooked and dry. Add the tomatoes, stir and cook over high heat for two to three minutes. Add half a cup of water, cover and simmer for three to four minutes. Add the paneer, sprinkle dried mango powder and mix well. Cook to heat through and serve immediately. Nutrition Info Calories 980 Carbohydrates 54.6 Protein 53.2 Fat 61.1 Other Fiber 26.6 gm #Amchur powder #Coriander powder #Ginger #Green chillies #Kashmiri red chilli powder #Oil #Salt #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article