We are into the 61st edition of Blogging Marathon!For the first week in this edition I have chosen Meal Ideas as the theme.

Today’s dish is my kids favorite.The methi / fenugreek leaves that are used in this recipe is from my garden.So this dish is really special!

I used:

Paneer- 100 grams ,cubed
Methi / Fenugreek leaves- a small bunch
Onion-2, sliced
Tomato-2 large, blanched and pureed
Melon seeds- 2 tablespoons
Coriander powder- 1 teaspoon
Chili powder- 1 teaspoon
Turmeric powder- a small pinch
Cumin seeds- 1/2 teaspoon
Cloves- 2
Cinnamon-a small piece
Salt to taste
Oil-1 tablespoon,divided

Heat a teaspoon oil and saute onion till brown.Remove from heat and let it cool a bit. Grind this onion along with melon seeds to a fine paste. Add a little water if needed. Take care not to make it too watery.

Heat a spoon of oil and add cumin seeds, cloves and cinnamon. When the cumin crackles, add the onion paste and cook till the moisture is all gone and the paste turns light brown. Be careful not to char the paste.Add the tomato puree and mix well.

Bring it to a boil and add the salt, chili powder, coriander powder and turmeric powder. Mix well and let it cook till the puree changes color. When the mixture thickens, remove from the pan and keep aside.

Heat a pan with a little oil and saute the fenugreek leaves till they shrink a little. Add the paste and enough water to get the gravy of your consistency. Put in the paneer cubes and simmer for a few minutes.

Remove from heat and serve with Roti / chapathi of your choice.

I packed this for the kids lunch box along with mini rotis. Lil Angel told me that her friends were fighting over her lunch !!

Note:

  • Cashew / almonds can be used instead of melon seeds.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61

Bon Appetit….

20 thoughts on “Methi Paneer Gravy”

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