Cottage cheese cooked with cauliflower and fenugreek leaves
A dish full on flavour and nutrition , Paneer Methi Gobi is a simple recipe . You can have it as a side dish with rice or with Rotis . You add some cashew paste and it will transform into an exquisite dish for an elaborate dinner .
Cauliflower -1 cup florets (washed)
Methi -1cup ( washed and chopped )
onion-1big finely chopped
Tomatoes-1 small – chopped
Green chillies -2-3 slit lengthwise
Red ,green or yellow peppers -1/2 cup (optional )
Ginger Garlic paste -2tsps
Chilli powder , coriander powder , jeera powder , turmeric powder and salt as desired .
Bay leaves -1
Fennel seeds (Sombu)-1tsp
Curry leaves -1sprig
Coriander and mint leaves
Cook cauliflower with onion , tomatoes, green chillies , add chilli powder , turmeric and salt and less water .
Add oil and when it’s hot add the seasoning ingredients , then add the cooked cauliflower and sauté well with the seasoning, add ginger garlic paste and sauté well . Add the paneer , methi leaves and peppers mix well , cook closed until all the ingredients are well combined and the water has evaporated . Taste for spice and salt and add more if required. After the water is evaporated, add a tsp of jeera powder , and mix well .
Serve garnished with coriander and Mint leaves .
* don’t cook cauliflower too much . Just enough to keep the florets intact
* I cook the cauliflower in the microwave on high for 10 mins
* soak 10 cashews is warm water for 10 mins and grind to a smooth paste and add to the vegetables just before garnishing and cook closed for 2-3 mins . This will make it a delicious, dinner worthy dish .
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