Ingredients
- 200 grams blanched chopped methi (fenugreek)
- 2 cloves chopped garlic
- 1 cup basmati rice (or any rice of your choice, but a long grain works better)
- 1 teaspoon jeera (cumin)
- 2 tablespoons fresh paneer (cottage cheese)
- 1 tablespoon chopped almonds
- 2 tablespoons ghee/butter/oil
- Salt to taste
Make it step by step
- In a wok, heat a tablespoon of ghee. Once the ghee is hot, add in the chopped garlic and let it soften. Then take the methi and wilt it in. Remove the mixture from the wok. In the same wok, add in 1 more tablespoon of ghee. Once hot, add in the jeera. Then add in the cooked rice. Once the rice is evenly coated, add the paneer, followed by the wilted methi mixture, some salt to taste and chopped almonds. Stir for a minute or two more and you’re done!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Meenakshi S Nair, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.