When asked couple of days ago what foodie things you would like me to pack into your lunch box,My daughter said anything that you liked Ma, but it should be quick to eat. Now how “quick is really quick” for you or for me that also depends.My quick is 15-20 mints and for some it’s even quick 5 mints.
But even if I struggle at the n=15th mints, which is really quick for me, the ones who are doing things and cooking at n=5th mints are way more quicker making them super-quick.So my quick is not quick enough to stand beside their super-quick and since super quick ones are doing it way too faster, my quick will now sound a “super lazy”.Uh!! Net net please do things with the pace you like to follow and the pace at which things is easy for you to handle.
Now assuming this sabzi is quick to fix if not “super-quick” for some of you and for me also.Fresh methi leaves are used with paneer and a dry stir fry recipe is ready to be packed into the lunch box.If you wish you can replace fresh methi leaves or Fenugreek leaves with kasoori methi “the dried ones”.
Although this recipe was saved in draft, today I made another variation of methi paneer but this time it was with gravy.But even if you make this dry- stir/fry, I am sure it is as pleasurable to eat as the one with rich and silken gravy and what not gravy you may wish to call………..
Now to the recipe
Paneer methi sukha sabzi
- 200-250 Gms of paneer
- 1 bunch of methi /fenugreek leaves
- 2 medium size tomatoes
- 1 cup of frozen green peas
- 2 onions
- 4-5 garlics
- ½ inch ginger root
- ¾ tsp of turmeric powder
- 2 tsp of red pepper powder
- 1 tsp of coriander powder
- 1 tsp of salt
- 2 cardamoms
- 1 inch cinnamon sticks
- ½ tsp of cumin seeds
- ½ tsp of methi seeds
- 3-4 tbs of mustard oil
- Pick out the methi leaves from the stem, and wash them in water very well.Now chop them roughly.
- Make cubes out of paneer block. Chop onions very finely.
- Chop and cut tomatoes. Grate garlic and ginger with the help of mandolin/kaddokus, or you may use garlic and ginger paste available in jar as well.
- Now heat up a fry-pan, add in oil, and add in cumin and fenugreek seeds.
- Now add in ginger/garlic and onions. Keep on stir/fry them for about 3-4 mints.
- Now add in finely chopped tomatoes and methi leaves. Keep on stir-frying them.
- Add in dry masala powders- turmeric, red pepper, coriander powder and also cinnamon stick and adjust seasoning with salt and little bit of sugar –about ½ tsp of sugar.
- Add in paneer pieces. Coat well the stir/fried masala all over paneer pieces.
- Add in about a cup of frozen green peas. Now splash some water – about 3-4 tbs is enough so that the entire content don’t get stuck.
- Cover the fry-pan and let it slowly cook into its own juices for 10-12 mints or till the paneer is soft and methi leaves are reduced in volume, releasing methi saag water, and cooked well through.
- Many times I make the blanching of methi leaves ahead so that it’s even quick to do a stir/fry with potato as well.I have done this with small chicken breast pieces as well, just replace paneer with chicken pieces and methi murg sukha sabzi is also ready.And in place of green peas , have used sweet corn as well.You may also add in fresh finely chopped coriander leaves.
Serve and have it with roti or with puri or make a paratha wrap with chopped onions/cucumber, some grated cheese and this paneer methi sukha sabzi.
Happy Cooking Friends