Whenever I buy Methi I end up doing Methi Thepla or Methi Rice. This time I had asked my husband to buy a bunch when he went to Serangoon however he bought a couple of it. Initially I wanted to try Methi mutter Malai but I ran out of cream so I decided to try out this Garlic base gravy for chapathi. Love the flavour of Garlic in any dish and this is not a exception. I followed the recipe from Yummilyyours. For Non garlic and richer version you can refer to Malai Methi Paneer recipe. It will go well with roti / naan or steamed rice too. Even kids who are not found of green leafy vegetable can be tempted with this gravy as this has Paneer (most of the kids love Paneer).Pin It Now!
Methi Leaves / Fenugreek leaves - 1/2 cup
Paneer - 1 cup
Tomatoes - 2 to 2 (medium size. Finely chopped)
Onion - 1 Sliced thinly
Garlic - 10 Pods + 1 teaspoon for garnishing (I have used 2)
Garam masala - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2 to 3/4 teaspoon (adjust to your spice level)
Coconut milk - 1 cup (first Coconut milk)
Salt to taste
Oil - 2 tablespoon
Heat the pan with 1 teaspoon of oil. Fry Paneer till all the sides are slightly brown. Add rest of oil. Fry the garlic which reserved for garnishing till brown color. Keep it aside. Add Garlic and fry till slight brown color. Add Onion and fry till transparent. Add tomatoes and fry till mushy
Add Red chilli powder, turmeric and garam masala and fry till raw smell goes off. Switch it off and let it cook down.