12 May, 2016
Methi Matar- Paneer Bhurji
Date – 18.2.2016
Easy, simple and quick recipe of methi, matar and paneer subzi which served as side dish. You can eat it with chapati, paratha and puri. You can make this side dish for school tiffin, lunch box or for dinner.
Preparation time – 15 min
Cooking time – 20 mins
Recipe type – side dish
Cuisine – north indian
serve – 2-3
Measuring cup used, 1cup = 220 ml
Paneer – 1 ½ cup (grated paneer)
Matar/green peas – ¼ cup (fresh or frozen)
Methi/fenugreek leaf – 1 cup (tight pack) finely chopped
Onion – 1 medium (finely chopped)
Ginger – garlic – 1 tsp (crushed or paste)
Tomato – 1 medium (finely chopped)
Cumin/jeera – ½ tsp
Red chilly – 1 tsp
Turmeric – ½ tsp
Coriander powder – 1 tsp
Garam masala powder – ½ tsp
Salt – as per taste
Oil/butter –2 tbsp
Rinse methi leaves and chop them. Keep aside.
Crumble the paneer and keep aside.
Heat oil or butter in a kadai.
Add cumin seeds, let them creckle.
Add finely chopped onion, saute till it’s turn light brown.
Add ginger-garlic (paste or crushed), fry till raw smell goes off.
Add red chilly, turmeric, coriander and garam masala powder. Just stir once.
Add finely chopped tomato, saute for few seconds.
Add methi leaves and matar, stir well.
Put lid and let them cook over simmer just for a mintute.
After a minute open the lid and add crumble or grated paneer and salt.
Stir and saute for 2 minutes so that paneer will cook properly and mix well with the methi leaves and matar.
After 2 minute swicth off the flame. (if you want granish with coriander leaves)
Now methi, matar and paneer bhurji is ready serve hot.
Heat oil or butter
Add chopped onion and green chilli
Add ginger- garlic, fry for some time
Add red chilli, turmeric, coriander and garam masala powder, saute for few seconds
Add chopped tomato, saute for some time
Add green peas
Add chopped methi leaves
Cook for 2-3 minutes, use lid
Add grated paneer
Fry for some time over medium heat
Methi, matar and paneer bhurji is ready