Paneer is a very versatile Indian cheese that can be easily adapted into preparing variety of dishes. Methi paneer is a typical Punjabi dish that is found in most restaurant menu. Here I have tried to replicate this and have titled it methi paneer in creamy tomato gravy.
This time around when I made the methi paneer in creamy tomato gravy I wanted to make it a true restaurant kind, the ones the family will love because of the richness of butter and cream used. I know this will be sneered by weight watchers but when you know your children’s choice of food and why they prefer eating out or ordering from restaurants, isn’t it worth making this once in a while at home.
The gravy turned out finger licking good and tasty in spite that I did not use any onion or garlic.
The reason for skipping the onion and garlic in this recipe is another story altogether. One of my colleagues in office is a staunch ISKCON devotee who has voluntarily quit eating certain vegetables and certain food items, onion and garlic being some of them.
One day the discussion led to a belief by all other workers that Punjabi foods and chaats can never be tasty without the use of onion and garlic. Though I did not take any sides I just wanted to prove that food can be made tasty even without some key ingredients by substituting them correctly and balancing the flavors.
Tanginess of the tomatoes and the bitter methi leaves sauteed in butter did a lot to enhance the taste.
The paneer is home made and the texture of the paneer turned out soft. I will be sharing the process to make paneer at home, very soon.
The paneer can be diced or cut into longer pieces vertically and used directly but grilling the paneer makes it not only tastier but firmer and easy to saute and stir after adding to the gravy.