Methi Kadai Paneer Homemade Paneer Immunity Drink bonus recipe

METHI KADAI PANEER - A little soulful music, soft Paneer, wintery sun and your Sunday's made :)

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METHI KADAI PANEER
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Paneer
5 ltr Milk,
2-3 tbsp Vinegar,
tbsp Ghee,

For Ginger Garlic Paste
2 inch Ginger, peeled,
9-10 no. Garlic cloves,
Salt to taste,

For Gravy
1 heaped tbsp Ghee,
tbsp Oil,
Prepared Ginger Garlic paste,
4 medium Onions, cut into diced,
medium Capsicum, cut into diced,
2 tsp Degi red chili powder,
tsp Turmeric powder,
2-3 tsp Coriander powder,
3 medium Tomatoes, cut into diced,
2 cups Remaining whey,
cup Water,

For Soak Methi Leaves
Water as required,
Salt to taste,
2 cups fresh Fenugreek leaves,

For Masala
1 tsp Fennel seeds,
1 tsp Cumin seeds,
1 tbsp Black peppercorns,
1 heaped tbsp Coriander seeds,
Salt to taste,
1 heaped tbsp Chilli flakes,

For Whey Juice
1 sprig Tulsi leaves,
9-10 no. Black peppercorns, crushed,
2-3 tsp Jaggery, roughly chopped,
1 cup Remaining Whey,
A pinch of salt,

For Methi Paneer Kadai
cup Oil,
1 heaped tbsp Ghee,
Soaked Methi,
1 large Onion, diced,
Prepared Gravy,
cup Tomato ketchup,
Prepared Paneer, cut into cube,
2 medium Tomatoes, cut into diced,
1 medium Capsicum, cut into diced,
Prepared Gravy,
2 tbsp Coriander leaves, chopped,
2 no. Green chillies (less spicy & chopped)
inch Ginger (peeled & julienned)
1 tsp Prepared Masala,

Other Ingredient
Prepared roti,
2 tsp Ghee,

For Garnish
Coriander sprig,
Ginger (peeled & julienned)
A pinch of Prepared Masala,
Lemon wedge,

Process
For Paneer
In a handi, add milk and Simmer it for 10-15 minutes.
Add vinegar, ghee and stir well. Simmer it until curdles.
Turn off the flame and keep it aside to rest.
Strain the whey water with the help of muslin cloth and rinse the paneer.
Shape the paneer into a block and put weight to remove excess water. Keep it aside to set for a few minutes.
Cut into cubes and keep it aside for further use.

For Ginger Garlic Paste
In a mortar pestle, add ginger, garlic, salt to taste and make a coarse paste.
Keep it aside for further use.

For Gravy
In a kadai, heat ghee, oil, add prepared ginger garlic paste and saute it for a minute.
Add onions, capsicum and saute it for a minute on high flames or until translucent.
Add degi red chili powder, turmeric powder, coriander powder, tomatoes and cook it for 10-15 minutes on moderate heat.
Grind the gravy into smooth paste with the help of the hand blender, add water and give it a quick boil.
Transfer it to the bowl and keep it aside for further use.

For Soak Methi Leaves
In a bowl, add water, salt to taste and fresh fenugreek leaves.
Keep it aside to soak for 10-12 minutes.

For Masala
In a pan, add fennel seeds, cumin seeds, black peppercorns, coriander seeds, salt to taste, chili flakes and dry roast it on medium flame for a minute.
Transfer it to a mortar pestle and grind it coarsely.
Keep it aside for further use.

For Whey Juice
In a mortar pestle, add tulsi leaves, black peppercorns and crush it well.
Transfer it to a cup, add jaggery, remaining whey, a pinch of salt and stir it well.
Serve hot.

For Methi Paneer Kadai
In a kadai, heat oil, ghee, add soaked methi and saute it for 2-3 minutes.
Add onion, prepared gravy, tomato ketchup and mix it well.
Add prepared paneer, tomatoes, capsicum and cook it well for 5-6 minutes.
Add
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