Methi Paneer

Ingredients:

Paneer – 400 gms
Fresh Fenugreek/Methi Leaves – 1 medium bunch
Onions – 3 medium
Tomatoes – 3 large
Garlic, grated – 1 tbsp
Ginger, grated – 1 tbsp
Green Chillies – 2
Fresh Cream – 1/2 cup
Hot Milk – 3 tbsps
Cashew nuts – 6
Poppy Seeds – 2 tsps
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Kitchen King Masala – 1 1/2 tbsps
Dry Mango Powder/Amchoor – 1 tsp
Kasoori Methi – 1 1/2 tbsps
Sugar – 1 tsp
Salt to taste
Oil – 2 tbsps

For Garnishing:

Coriander Leaves

Method:

1. Soak cashew nuts and poppy seeds in hot milk. Keep aside.
2. Separate the fenugreek/methi leaves from the stalks.
3. Cut paneer into triangular pieces.
4. Wash the leaves and drain out all the excess water. Keep aside.
5. Chop onions.
6. Chop tomatoes.
7. Heat a pan, add oil.
8. When the oil heats up, add cumin seeds.
9. When cumin seeds start sizzling, add slit green chillies. Saute for half a minute.
10. Add grated ginger and garlic. Saute for a minute.
11. Add chopped onions. Saute until the onion turns brown.
12. Blend tomatoes into a smooth puree.
13. Add the tomato puree to sauteed onions.
14. Add turmeric powder, red chilli powder, kitchen king masala, sugar, dry mango powder and salt. Mix well and cook until the gravy thickens.
15. Now add the fenugreek leaves. Cook until the leaves wilt.
16. Meanwhile, blend soaked cashew nuts and poppy seeds with hot milk into smooth paste. Do no add any water.
17. Add this cashew nut paste to the cooking gravy. Mix well and cook on medium flame.
18. Pour the fresh cream. Mix well and continue to cook until the gravy thickens to the consistency you need. If the gravy is too thick, add a little water and cook until it blends well.
19. Powder kasoori methi by rubbing between your palms. Add this to the gravy. Mix well.
20. Boil paneer slices in water. Drain out all the water.
21. Add the paneer slices into cooking gravy. Mix well and cook for a minute.
22. Turn off the heat.
23. Garnish with coriander leaves.
24. Serve hot with rotis, phulkas, naans etc.,