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Methi or fenugreek is one of the things I did not care much when I was a kid. But now it has become my most favorite green. I try to include it in curries, dal, pulavs. It gives a very nice aroma and taste to any dish. This methi paneer is one of my favorite things to make with these delicious greens. Cashew paste gives it a creaminess. My kids love it. I sometimes add almond paste instead of cashew. Marinating the paneer cubes in spices and frying them gives a great taste to paneer cubes. Pictorial: Add spices and a little salt to paneer pieces and leave it around for sometime.

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Heat a little oil and fry the paneer pieces. Take them out. Heat oil, add cumin seeds. Then add onions and ginger-garlic paste. When they are translucent, add garam masala, coriander powder, cumin powder, chilli powder. Add tomatoes, salt and fry till tomatoes are mushy. Then add chopped methi leaves. Add the fried paneer and cook for 7-8mins. Soak cashews in a little hot water. Make a paste and add it to the curry. Cook for 4-5 mins. Serve hot.

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Methi Paneer

Ingredients

  • 2 cups paneer cubes
  • 1 cup chopped methi fenugreek leaves
  • 1/2 cup onions
  • 1/2 cup tomatoes
  • 1 tea spn ginger-garlic paste
  • 1 tea spn chilli powder
  • 1/2 tea spn garam masala
  • 1/2 tea spn cumin powder
  • 1/2 tea spn coriander powder
  • A pinch turmeric
  • 2 tbl spn cashews
  • Oil
  • Salt

Instructions

  • Add 1/2 tea spn chilli powder, turmeric, salt to paneer pieces and keep aside for 15-20mins.
  • Heat a little oil and fry paneer for sometime. Take them off the pan.
  • Heat oil, add cumin seeds. Then add ginger-garlic paste, onions.
  • When onions turn translucent, add garam masala, coriander powder, cumin powder, chilli powder and fry for few mins.
  • Then add tomatoes and fry till they are mushy.
  • Add methi leaves fry very well.
  • Then add paneer, a little water and cook.
  • Soak cashews in hot water. Make a smooth paste.
  • Add the paste to curry and cook well.
  • Serve hot with chapatis or rice.
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Methi Paneer

Ingredients

  • 2 cups paneer cubes
  • 1 cup chopped methi fenugreek leaves
  • 1/2 cup onions
  • 1/2 cup tomatoes
  • 1 tea spn ginger-garlic paste
  • 1 tea spn chilli powder
  • 1/2 tea spn garam masala
  • 1/2 tea spn cumin powder
  • 1/2 tea spn coriander powder
  • A pinch turmeric
  • 2 tbl spn cashews
  • Oil
  • Salt

Instructions

  • Add 1/2 tea spn chilli powder, turmeric, salt to paneer pieces and keep aside for 15-20mins.
  • Heat a little oil and fry paneer for sometime. Take them off the pan.
  • Heat oil, add cumin seeds. Then add ginger-garlic paste, onions.
  • When onions turn translucent, add garam masala, coriander powder, cumin powder, chilli powder and fry for few mins.
  • Then add tomatoes and fry till they are mushy.
  • Add methi leaves fry very well.
  • Then add paneer, a little water and cook.
  • Soak cashews in hot water. Make a smooth paste.
  • Add the paste to curry and cook well.
  • Serve hot with chapatis or rice.
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Summer is the season for mangoes and jackfruits. We have few trees of jackfruits which bear different varieties of jackfruit(panas). We use the leaves to make khotte , fresh tender unripe jackfruit to make chips , randayi etc. Ripe jackfruit is very sweet and one of the most loved fruits in our family. We have very fond memories of opening up a ripe fruit in the morning, the entire family gathering infront of it to enjoy it. We loved eating it first thing in the morning, on an empty stomach. It used to be the most cherished family time. Ripe jackfruit is also used to make a variety of dishes, one of which is bhakri . This jackfruit burfi is prepared with ripe sweet ones and makes great little snacks.

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Pictorial: Take out the jackfruit edible parts and make a paste. Cook the paste with sugar and then add coconut. Cut into desired shapes.

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Jackfruit Burfi

Ingredients

  • 1 cup jackfruit paste
  • 1 cup fresh or dry coconut
  • 2 and 1/2 cups sugar
  • 2-3 tea spns ghee
  • 4-5 cardamom pods

Instructions

  • Dry roast the coconut for few mins till it becomes dry.
  • Then roughly grind it (without adding water) to make it into small pieces.
  • Make a paste of jackfruit pieces.
  • In a pan, take jackfruit paste, sugar and cook for few mins.
  • Add coconut, ghee and cook till it becomes thick paste and starts leaving the sides of pan.
  • Take off the heat, mix cardamom powder.
  • Apply ghee to a plate and spread the paste.
  • Cut into desired shaped pieces.
  • Store in airtight container after they are cooled down.