methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer |
methi palak paneer sabzi is an easy Indian accompaniment to rotis and parathas. Made from methi, palak, paneer, onions, tomatoes and spices. Learn how to make palak methi paneer saag.
To make methi palak paneer sabzi, heat 6 tsp of oil on a non-stick tava (griddle), add the paneer pieces and cook on a high flame for 4 to 5 minutes or till they turn light pink in colour. Remove from the flame and keep aside. In the same non-stick tava (griddle), add the remaining 1 tsp of oil, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, green chillies and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the turmeric powder, chilli powder, fenugreek leaves, spinach, salt and sprinkle 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the sautéed paneer and sugar, mix it lightly and cook on a medium flame for 1 minute. Serve immediately with rotis or parathas.
You will love the delectable blend of traditional spices with your favourite greens and veggies, but remember to serve Indian style methi palak paneer sabzi fresh to enjoy the perfect aroma, flavours and colours.
This palak methi paneer saag can be enjoyed at lunch time too!. You can cool it and pack it in a tiffin to be carried to work.
Greens are wonder foods that we aim to include daily in our diets. This dry methi palak paneer is a wonderful recipe that includes two iron and vitamin A rich greens at one go, and calcium and protein loaded paneer on top of that! The fibre is a boon for the gut too!
But check out the calories in dry methi palak paneer and make your serving size choice. You can also reduce the amount of oil being used to save on some calories. Those who are aiming a low fat diet, can replace the high fat paneer with low fat paneer.
Tips for methi palak paneer sabzi. 1. Use fresh and soft paneer and not dry paneer for this recipe. Dry paneer will break while cooking. 2. Use finely chopped onions and tomatoes and not roughly chopped for better mouthfeel. 3. Do not over cook the greens, else they will lose their colour. 4. The little quantity of sugar is to balance the tartness of tomatoes. But if you wish you can avoid it.
Enjoy methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer | with step by step photos below.
beans poriyal | South Indian style French bean poriyal | french beans sabzi | with 22 amazing images.
beans poriyal is a quick and tasty South Indian recipe made with tender french beans, savory spices and fresh coconut. Learn how to make beans poriyal | South Indian style French bean poriyal | french beans sabzi |
South Indian style French bean poriyal is a dry steamed dish were the green beans are beautifully cooked until tender with spices like mustard seeds, urad dal, chana dal, red chilies and later finished with some curry leaves and freshly grated coconut.
French beans sabzi is delicious, healthy side dish that makes a great side dish in your everyday meal. Poriyals are easy and quick to make, also goes well in school/ office lunch and can be eaten with any meal.
Tips to make beans poriyal: 1. If you don’t have freshly grated coconut you can add desiccated coconut. 2. Instead of beans you use cabbage to make cabbage poriyal. 3. If you wish you can also add turmeric powder in the sabzi.
Enjoy beans poriyal | South Indian style French bean poriyal | french beans sabzi | with detailed step by step photos.