ಮೇತಿ ಪನೀರ್/Methi Paneer with Rajma

After long time again i was in time to get some fresh methi leaves last week. Being sunday i can’t just be doing normal methi sambhar or fry, it must be some tangy curry that goes for puris/parotas.  So i thought of mixing methi with one can of kidney beans which had been lying for quite a few months. I mixed up to be in favour of all our of us kidney beans for my H, paneer for kids and methi well for me …. the curry turned out quite tasty than expected.

 

 

All you need

methi /fenugreek leaves – 1 bunch

kidney beans – 1 can

paneer/cottage cheese cut into cubes – 1 cup

ginger paste – 2 tsp

garlic paste – 2 tsp

onion  cut finely – 1

1 onion and 2 tomatoes made into paste

milk – 1/4 cup

cream – 1 tbsp

corainder powder – 1 tbsp

kitchen king masala – 1 tbsp

chilli powder – 2 tsp

salt to taste

• Take a kadai het oil, add (anise, cloves, bay leaves, cinamon stick) fry until nice aromo spreads
• add onions and fry until tansclucent.
• Add ginger garlic paste fry remove raw smell
• Add washed methi leaves, fry until the leaves wilt
• Add tomato onion paste, masala powders, salt and let the mixture simmer for few minutes
• Add kidney beans, do a taste check let the mixture come to boiling point now add paneer cubes either fried/baked.(I do not fry or bake i use as it is)
• Add milk and stir for few secs and mix cream and turn off fire.
• Serve hot with puris/parotas/chapatis

note: Canned kidney beans has sugar and salt.