January 19, 2011

Methi / Fenugreek Paneer/Tofu curry

What I used: Serves 4-5
1 lb paneer cut up into cubes (Vegans, substitute this ingredient with tofu)
½ cup dry methi leaves (kasuri methi) / or 1 cup fresh fenugreek greens
½ cup of coconut milk (canned/fresh)
2 Bay leaves
½ tsp garam masala powder
1 large onion chopped
2 medium tomatoes chopped
3 tsp olive oil
Salt to taste
To grind:
8-10 small hot green chilies
¼ cup fresh cilantro
¼ tsp turmeric powder
1 tsp cilantro seed powder
1 tsp ginger garlic paste

In a thick bottom skillet, on medium-high heat, add 3 tsp olive oil. When it begins to shimmer, add the chopped onions and bay leaves. Fry to a golden brown. Crush the dry methi leaves, or if using fresh, then chop it finely, and add it in with the tomatoes and cook until they are soft on medium heat.
Make a paste of all the grinding ingredients in a blender. Use a little water if needed.  Add the ground paste into the simmering mixture. Add in the paneer cubes and let the mixture simmer on low. That should take about 5-7 minutes.
Once the mixture forms a uniform curry, the oil will start to separate. Pour the coconut milk, and cook it covered for another 5 minutes on low heat. It tastes so good with chapathi/tortilla, but can also be eaten with rice. Enjoy!