Cut paneer into half inch sized cubes.
Clean, wash and chop fresh methi leaves.
Wash and finely chop tomatoes. Peel and wash ginger, garlic and onions. Chop onions finely.
Remove stems, wash green chillies and grind to a paste with ginger and garlic.
Heat oil in a non-stick pan, add onions and saute for three to four minutes or till it just starts turning brown.
Add ginger-garlic-green chilli paste, stir-fry briefly and add Kashmiri red chilli powder, coriander powder and salt to taste. Mix well.
Immediately add methi leaves and cook on medium heat, stirring frequently for six to eight minutes, stirring continuously or till methi leaves are completely cooked and fry.
Add tomatoes, stir and cook over high heat for two to three minutes. Add half a cup of water, cover and swimmer for three to four minutes.
Add paneer, sprinkle dried mango powder and mix well. Heat thoroughly and serve immediately. |
