Wednesday, October 8, 2014

Methi Paneer Pulao

Methi was one thing that I never liked as a kid because it gives a bitter taste. I still don't like the vegetable a lot but once I tried this recipe I wanted to eat methi in bunch. It was finger licking good actually. This is again a satvik bhojan with no onion and garlic.

Fenugreek/Methi leaves– 1 bunch (1 cup exactly with only the leaves, discard the stems)
Basmathi Rice- 2 cups
Paneer/ Cottage Cheese- 15 cubes of paneer (You can shallow or deep fry or use them directly, I used it as plain one's as it gives a creamy taste to the rice)
Oil – 2 tbsp
Cumin Seeds – 1/2 tsp
Tomato – 1 cut vertically
Turmeric Powder (Haldi) – 1/2 tsp
Green Chillies – to taste, finely chopped
Red Chili Powder – to taste
Coriander Powder (Dhaniya) – 1 tbsp
Salt – to taste
Water – 4 cups
1. Sprinkle Salt on the leaves, mix and keep aside for 15-20 minutes.
2. Wash the Rice well and soak in some Water and keep aside for 20 minutes.
3.  In a pan (that has a tight fitting lid) heat Oil on medium heat.
4. Once the Oil is hot, add in the Cumin Seeds and once they start spluttering add green chillies, tomato and turmeric powder.

5. Squeeze out the water from the Fenugreek Leaves and put them in the pan followed by coriander powder and chilli powder and cook for 3-4 mins.

6. Drain the water from the Rice and add the Rice to the Methi Leaves and cook (Rice : water ratio should be 1:1.5)

7. Check the salt and add if required; cook on a medium flame. 
8. Serve with Raitha.