SWETTY PANEER

methi malai paneer

ingredients (measuring cup used, 1 cup = 250 ml)

for masala paste:

• 2 medium onions, 175 grams or 1.5 cups chopped onions
• 1 small tomato, 50 grams or ¼ cup chopped tomatoes
• 1 inch ginger, chopped or 2 tsp chopped ginger
• 5 to 6 small garlic cloves, chopped or 1 tsp chopped garlic
• 1 or 2 chopped green chilies or 1 tsp chopped green chilies
• 10 to 12 cashews or 2 tbsp cashews, chopped
• ½ tsp cumin seeds
• 1 tbsp oil

for rest of the gravy:

• 200 to 250 grams paneer/cottage cheese, cut in cubes or squares
• 1 cup tightly packed fresh methi leaves/fenugreek leaves, about 40 grams or 2 tbsp kasuri methi/dry fenugreek leaves
• ¼ tsp turmeric powder/haldi
• ½ tsp kashmiri red chili powder
• ½ tsp coriander powder/dhania powder
• ½ tsp garam masala powder
• ¾ to 1 cup water (i added 1 cup)
• ¼ cup fresh cream
• 2 tbsp oil
• salt as required

how to make the recipe:

prepping up methi leaves and onion-tomato masala paste:

1. first pluck the methi leaves. then rinse them very well in water. chop them finely and keep aside.
2. in a pan or kadai heat 1 tbsp oil. add ½ tsp cumin seeds.
3. stir and saute till the cumin seeds change color and splutter.
4. now add 1.5 cups chopped onions.
5. stir very well and saute them on a low to medium flame till they become light brown.
6. then add 2 tsp chopped ginger, 1 tsp chopped garlic, 1 tsp chopped green chilies and 10 to 12 cashews (chopped). stir till the raw aroma of ginger and garlic goes away.
7. add ¼ cup chopped tomatoes. stir well and saute the tomatoes till they soften.
8. when this onion-tomato mixture cools down, add it in a grinder jar. add about ¼ to ⅓ cup water and grind to a smooth paste. keep aside.

preparing the gravy:

1. in the same pan, now add 2 tbsp oil.
2. add 1 cup tightly packed finely chopped methi leaves. stir and saute the methi leaves till they wilt.
3. next add ¼ tsp turmeric powder, ½ tsp kashmiri red chili powder and ½ tsp coriander powder.
4. mix and stir the spice powders with the sauteed methi leaves.
5. now add the ground paste. stir very well.
6. on a low flame saute the entire mixture for 7 to 8 minutes. keep on stirring so that the masala does not stick to the pan.
7. when you see some oil releasing from the sides, then add ¾ to 1 cup water.
8. stir again very well. now add salt as per taste.
9. on a low to medium flame simmer the methi masala for 3 to 4 minutes.
10. now add ¼ cup cream. you can add low fat cream or whipping cream.
11. stir the cream very well with the rest of the methi masala gravy.
12. add paneer cubes and ½ tsp garam masala powder.
13. now add ¼ to ½ tsp sugar. add sugar as required.
14. simmer on a low flame for 1 to 2 minutes till the paneer cubes are cooked.

1. serve methi malai paneer garnished with some grated paneer with tandoori rotis, naan or chapatis. this creamy gravy also goes well with jeera rice, saffron rice or kashmiri rice.