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 .

Ingredients

Cauliflower -1 cup florets (washed)

Paneer-2cups (cubed)

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 .

To season

Oil -1tbsp

Bay leaves -1

Cassia -1″bark

Fennel seeds (Sombu)-1tsp

Curry leaves -1sprig

To Garnish

Coriander and mint leaves

Method

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 .

Tip

* 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 .