Methi Paneer Recipe

• 2 cups Methi (Fenugreek Leaves)(chopped)
• 200 gm Paneer (Cheese)(cubed)
• 2 Onions (sliced)
• 2 Tomatoes (chopped)
• ¼ tsp Turmeric Powder (Haldi)
• ½ tsp Chili Powder
• 1/8 tsp Sugar
• 2 tbsp Ghee
• Oil for frying
• Salt to taste

• Spread around half cup of salt over methi for 6-7 hours or overnight, to reduce its bitterness.
• Wash with water and drain to remove the excess salt.
• Heat the oil in flat pan and fry paneer cubes on medium-high heat, until golden.
• Remove and soak into salted warm water for 20 minutes. Drain properly.
• Heat the ghee in a frying pan and fry onions until brown.
• Add tomatoes, chili powder, sugar, turmeric powder and salt.
• Cook for 8 minutes, stirring occasionally over medium low flame.
• Add paneer and methi, and cook uncovered for 5-6 minutes.
• Remove from the heat.
• Serve with chapatti.