A post-Christmas rant and P's recipe for Methi Paneer
This was not how I had envisaged my first post after Christmas. I had grand plans of putting up a picture of an herb-roasted chicken with the title ‘Chicken roast for a merry Christmas’ or something like that. But thanks to someone, someone who reads my blog and is accountable for the shopping, it did not happen. That particular someone conveniently forgot to get the whole chicken required for the roast and brought cut pieces instead. And he insisted that I never told him about the roast. Okay, before this rant turns more sarcastic, let me concentrate on the food. Perhaps that shall calm me down.
So, my plans crashed and I had to improvise on the chicken. I shall put up a post later on the chicken recipe. Now, my original Christmas menu included a vegetarian dish of methi paneer (cottage cheese with fenugreek leaves), a dish I had been wishing to make ever since I read it on P’s blog (presentedbyp.blogspot.com). She is a fantastic cook and I trust each of her recipes. Unfortunately, the aforementioned someone abhors paneer and so we sparingly have that at home. Finally, I was able to make P’s dish on Christmas, given that our guests loved paneer and the recipe was perfect for their palate.
Now, I had to make a few additions and adjustments to the recipe. I had been sitting pretty with the idea that we had an unopened packet of cornflour in the shelf as well some milk. Turned out that there was no cornflour at home and no milk either. Instead, I had some fresh cream. Also, the contents of the kasuri methi packet seemed too frugal. Thankfully, I had some leftover methi saag (cooked fenugreek leaves) in the fridge. At the last second, I decided to add one chopped onion to the dish. I am one of those who believe that anything with fried onions can only taste better, you see. So, that completed my ingredients list. Let us then proceed to the recipe. You can alternatively go to P’s blog and follow her recipe, which is much superior.
200 gm Paneer, cut into cubes
1 large onion, finely chopped
1 teaspoon ginger, finely chopped or julienned
1 teaspoon kasuri methi (dried fenugreek leaves) along with some cooked methi (optional)
3 tablespoons tomato ketchup
A handful of raisins
3/4th cup yoghurt
1/4th cup fresh cream
Salt and sugar to taste
2 tablespoons refined oil for cooking
Whisk the yoghurt and fresh cream together and keep aside.
Fry the raisins in oil till they become plump. Then, quickly take them off the wok or kadai. Keep these aside, too.
In the same oil, fry the chopped onions and ginger along with a pinch of sugar. Now, add the tomato ketchup (yes, P, ketchup works for me as well) and stir well. Next, throw in the kasuri methi and the cooked methi into the mixture. Keep stirring.
Now, gently slide in the paneer pieces and mix well with the other ingredients. Finally, tip in the fried raisins and the yoghurt-cream concoction. Add salt. Keep it on low heat for 2 minutes and take it off the gas, before the yoghurt curdles. Done-dana-Done! Your methi paneer is ready to be served.
My guests savoured this dish a lot, as did I. I am going to cook this more frequently, notwithstanding someone’s finicky tastes. Oh well, maybe I should forgive and forget, ‘tis being the season of being merry and thankful. While I ponder over the ‘forgive and forget’ part, I am definitely thankful to you, P, for sharing this wonderful paneer recipe with us. Have a great new year!