Onion - 1 cup finely chopped
Ginger-garlic paste - 1 1/2 tsp
Fenugreek leaves/methi - 2 cups finely chopped
Tomatoes - 1 cup finely chopped or tomato puree
Paneer - 200 grams
Turmeric powder - 1/4 tsp
Red chilli powder - 3/4 tsp
Coriander powder - 1 1/2 tsp
Roasted Cumin powder -1 tsp
Garam masala powder - 3/4 - 1 tsp
For the seasoning
Oil - 2 tbsp
Cumin seeds - 1 tsp
Red chilli - 1
Asafoetida/hing - a generous pinch
1.Wash and clean fenugreek leaves. You can use the tender stems also. Chop it finely and keep it aside.Chop onions and tomatoes finely. You can use tomato puree also instead of chopped tomatoes.Cut paneer into cubes.
2.Heat oil in a pressure cooker/pan, add cumin seeds, red chillies and hing. When cumin seeds sizzles, add finely chopped onions.Saute onions until it turns light brown. Add a little salt to speed up the process.Add ginger garlic paste and saute for a few more minutes.
3.Once the onion turns brown and the raw flavor of the ginger garlic paste goes, add finely chopped fenugreek leaves.Saute for 2-3 minutes and then add finely chopped tomatoes or tomato puree (just grind the raw tomatoes) and cook for 3-4 minutes on medium heat.
4.Add all the spice powder mentioned.Cook until the tomatoes become mushy and the mixture looks almost dry.Add the paneer pieces and mix well so that the paneer is well coated with the masala.Add 1 1/4 - 1 1/2 cup of water, salt needed and close the pressure cooker.
5.Cook for 1 whistle. Once the pressure subsides, open the cooker and simmer for 5-6 minutes.Enjoy delicious and nutritious Methi Paneer gravy with rice or chapati.