1 bundle green methi or fenugreek leaves, chopped
1 large onion, sliced
1/2 kg paneer, crumbled
2 tbsp oil
A dash of chilly or lal mirchi powder

Method

Mash the paneer in your hands till it crumbles.

Heat the oil in a kadhai or a heavy-bottomed pan. Add the chopped onion. Fry 5 minutes till onion turns reddish. Add the chopped methi. Fry on low heat for a long time till all the water from the methi evaporates and leaves are dryish. Then add the paneer. Fry for another 7 to 8 minutes. Spice with the lal mirchi.

Serve with rotis or even naans (ordered, for convenience, from a nearby restaurant)

Paav Bhaji

Ingredients

2 large potatoes boiled, mashed
5-6 tiny florets of cauliflower
2 large tomatoes, chopped fine
1/2 cup peas
1 tbsp Paav Bhaji Masala powder (Everest or Bedekar)
1 large onion, chopped fine
2 pods garlic, chopped fine
1 green capsicum or Shimla mirchi, chopped fine
100 gm butter
1 laadi paav (6 buns)

Garnish

2 large onions chopped fine
1 lemon, quartered
3 tbsp chopped green coriander or dhania

Method

Heat a heavy-bottomed pot and add 2 tbsp butter. Add garlic. Fry two or three minutes. Then add chopped onions. Fry for 4 to 5 minutes. Then add the rest of the vegetables and 1/2 cup water.

Keep cooking and mashing with a wide heavy spoon or spatula, constantly, on reasonable high heat till an even paste forms and the vegetables are all mashed (about half an hour). Add a little more water, if required, to get a pureed Paav Bhaji consistency.

Slice open each paav till you have two pieces for each.

On a hot griddle or tawa melt 1 tbsp butter and place two paavs (four pieces) face down and roast till it browns nicely. Turn over and repeat for the other side. Repeat this process for the rest of the paavs.

Serve piping hot paav bhaji with chopped onions, lemon wedges on the side and fried paav.