PANEER METHI MAKHANI|SIDE DISH FOR ROTI

     Paneer Recipes are always a super hit at my place. When i saw this Paneer methi makhani recipe in Aipi’s space i tried it on the same day. I can say it is one of the best side dish for roti and i enjoyed the creamy texture of the gravy with the addition of evaporated milk in that. You can add fresh cream or full cream milk instead of evaporated milk. But if your get evaporated milk in your place, do try this with that. I have posted Paneer butter masala but this recipe is using paneer and fresh methi leaves. This gravy tastes well with roti but personally we prefer to have this with Kulcha.  Please check other paneer recipes from Jeyashri's kitchen.

Paneer Methi makhani

  Preparation Time : 10 mins | Cooking Time : 30 Mins |Serves: 4-5

     Paneer cubes  1 cup
     Methi leaves  1/2 cup
     Onion  2
     Ginger garlic paste  1 tsp
     Tomato  2
     Red chili powder  1 tsp
     Coriander powder  1/2 tsp
     Garam masala  1/2 tsp
     Evaporated Milk  1/2 cup
     Oil  1 tblsp
     Salt as needed
     Sugar  1/4 tsp
        
     

Method:

• Chop the onions and methi leaves very finely.
• Grind the tomato into a puree.
• In a pan put oil and add the ginger garlic paste.
• Saute till the raw smell goes.
• Add the onions to this and saute for few minutes.

• When it becomes pink, add the tomato puree,red chili powder, coriander powder,garam masala and cook it for 2-3 mins.

• Add the methi leaves and salt to this and allow it to cook for 4-5 mins.
• Keep the flame low.
• Add the paneer cubes now and mix well.

• Add 1/2 cup water and cook for 2-3 minutes.
• Now add the evaporated milk and stir it nicely.
• If you don’t have evaporated milk with you you can just replace with normal full cream milk.
• Now add in the sugar.

• Switch off the flame. 
• Paneer methi makhani is ready to serve.
• Serve hot with roti/rice.

Notes:

1. Though evaporated milk can be replaced with normal milk, i suggest the addition of evaporated milk as it gives a wonderful texture to the gravy.
2. If using normal milk or fresh cream add it in the last and switch off when it comes to one boil.
3. Use room temperature milk for paneer methi makhani.