Methi paneer dry curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds and asafoetida. Saute for a few seconds.
• STEP 2.Add chopped onions and cook until they turn golden brown.
• STEP 3.Add ginger-garlic paste and saute for a minute.
• STEP 4.Add chopped fenugreek leaves and cook until they wilt.
• STEP 5.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 6.Add paneer cubes and cook for a few minutes until they are heated through.
• STEP 7.Garnish with coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you don't have paneer, you can substitute it with tofu or cottage cheese.
• For a creamier texture, you can add a tablespoon of fresh cream or yogurt.

Storage and Serving

• This Methi Paneer Dry Curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat it in a pan or microwave before serving.
• Serve it as a main dish with roti, naan, or rice.
• You can also serve it as a side dish with any Indian meal.