:
200 grams paneer, crumbled
250 grams fresh fenugreek leaves (methi), washed and chopped
250 grams onions, finely chopped
250 grams tomatoes, finely chopped
30 ml refined oil or ghee
6 grams cumin seeds
15 grams ginger garlic paste
10 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams coriander powder
15 grams Salt
Fresh coriander leaves for garnish
Instructions:
1. **Prepare Methi Leaves:**
Wash the fresh fenugreek leaves thoroughly. Remove the leaves from the stems and chop them finely.
2. **Saute Onions:**
Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they become golden brown.
3. **Add ginger garlic Paste:**
Add ginger garlic paste and sauté for a minute until the raw smell disappears.
4. **Add Tomatoes:**
Add chopped tomatoes and cook until they become soft and the oil separates.
5. **Spices:**
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
6. **Add Methi Leaves and Paneer:**
Add the chopped fenugreek leaves (methi) and sauté for a few minutes until they wilt.
Gently crumble the paneer into the pan and mix well with the masala.
7. **Cook:**
Stir continuously and cook for a few more minutes until the paneer absorbs the flavors.
8. **Garnish:**
Garnish with fresh coriander leaves.
9. **Serve:**
Serve Methi Paneer Bhurji hot with roti, naan, or as a filling for parathas.
Enjoy the flavorful and protein-rich Methi Paneer Bhurji as a quick and satisfying meal!