INGREDIENTS
Methi Paneer Bhurji Gravy
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Onions - 100 grams
Turmeric - 1/4 teaspoon
Red chili - 1/4 teaspoon
Garam masala - 1/4 teaspoon
Tomato puree - 220 grams
Salt - 1 teaspoon
Fresh cream - 2 tablespoons
Oil - 45 milliliters
Cumin - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Onions - 100 grams
Ginger - 1 teaspoon
Green chili - 2 teaspoons
Bell pepper - 100 grams
Tomato - 80 grams
Fenugreek leaves - 145 grams
Paneer - 200 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Dried fenugreek leaves - 2 teaspoons
PREPARATION
1. Heat 2 tablespoons oil in a pan, add 1 teaspoon garlic, 1 teaspoon ginger and saute for a couple of minutes.
2. Add 100 grams onions and fry till translucent.
3. Transfer it to blender and blend it to a smooth puree.
4. Now transfer it to a pan, add 1/4 teaspoon turmeric and mix well.
5. Add, 1/4 teaspoon red chili, 1/4 teaspoon garam masala and mix again.
6. Now, add 220 grams tomato puree and stir well. Bring the tomato mixture to a boil.
7. Then, add 1 teaspoon salt, 2 tablespoons fresh cream and mix it well. Cook for 3 - 5 minutes.
8. Remove it from heat and keep aside.
9. Heat 45 milliliters oil in a heavy pot, add 1/2 teaspoon cumin and allow it to crackle.
10. Add 1/4 teaspoon turmeric, 100 grams onions and saute until they are soft and cooked through.
11. Now, Add 1 teaspoon ginger, 2 teaspoon green chili and stir fry for 3 - 4 minutes.
12. Then, add, 100 grams bell pepper, 80 grams tomato and saute until they turn soft.
13. Add 145 grams fenugreek leaves and mix it well. Cook for 5 - 7 minutes.
14. Now, add 200 grams paneer and mix well.
15. Add 1 teaspoon salt, 1/2 teaspoon red chili and mix well to combine.
16. Then, add the prepared gravy in it and mix well. Cook for another 3 - 5 minutes.
17. Add 2 teaspoons dried fenugreek leaves and mix well.
18. Serve hot with roti.