This delicious sabji is prepared with paneer (Cottage cheese) and methi (fenugreek leaves). It is a dry subzi and is a great side dish for chapati. It can also be used as a filling for chapati rolls or as a sandwich filling. It is perfect for lunch box also. Today we will learn how to make methi paneer sabzi following this easy recipe with step wise pictures.
How to make Methi Paneer Bhurji
Prep time - under 15 mins
Cook time - under 30 mins
Fenugreek leaves/methi/vendiya keerai -1 cup firmly packed
Onion - 3/4 cup
Tomatoes -3/4 cup
Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Coriander powder - 1 tsp (optional)
Garam masala powder or Kitchen king masala - 1 tsp
Paneer - 200 grams (refer homemade paneer recipe)
Salt as needed
For the seasoning
Oil - 1 tbsp
Cumin seeds/jeera - 1/2 tsp
Clean, wash and chop fenugreek leaves. Use the leaves alone. Discard the stalk. If it is home grown methi, you can use the stem as they will be very tender.
Finely chop onions and tomatoes.
Crumble the paneer and keep it ready.
Heat oil in a kadai/pan, add cumin seeds, when it splutters, add finely chopped onions and saute until onions turn light brown.
Add fenugreek leaves and saute until it wilts and the water from the leaves evaporates.
Add tomatoes, turmeric powder, kitchen king masala, coriander powder, chilli powder, salt needed and cook until tomatoes become mushy. (you can see in the picture below)
Add crumbled paneer, mix it gently and cook for another 2-3 minutes on low heat. Serve hot with chapati.
Do check out my Paneer Bhurji Recipe and other Paneer Recipes also. I am sure you will love it.
More Methi Recipes
Vendhya Keerai Sadam
Vendhaya keerai sambar
Aloo Methi Sabzi
Methi Malai Matar
Dhansak (Parsi dish)
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