Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oil ((divided 1 + 1 tbsp))
  • 1 teaspoon ginger chopped (or ½ tsp ginger paste)
  • 1 teaspoon garlic ( chopped or ½ tsp garlic paste)
  • 1 cup onions (cubed )
  • ¾ cup tomatoes (, chopped, (do not choose very sour tomatoes) )
  • ½ to ¾ tablespoon salt ((adjust to taste))
  • ½ to ¾ teaspoon red chili powder
  • ¾ to 1 teaspoon garam masala ( (adjust as needed))
  • 1 cup fenugreek leaves ((heaped cup methi leaves or ¾ cup chopped))
  • 200 to 250 grams paneer
  • ½ teaspoon cumin seeds ( / jeera)
  • 2 green cardamoms ( / elaichi (optional))
  • 12 to 14 Cashews (or blanched almonds)

Instruction

  • Pluck methi leaves and soak them in a large utensil filled with water. Repeat rinsing them in fresh water and drain off and set aside.
  • Add 1 tbsp oil to a hot pan. Fry ginger garlic till they smell good. Add onions and fry till lightly golden.
  • Add tomatoes and sprinkle salt. Fry till the tomatoes turn mushy.
  • Add red chili powder and garam masala.
  • Fry for 2 to 3 minutes till the masala smells good.
  • Switch off the stove. If using cashews add them now. Cool this and blend with ½ cup water to a smooth puree.
  • In the same pan, saute methi leaves for 3 to 4 minutes.
  • Add paneer and saute for another 2 minutes. Set this aside.
  • Add 1 tbsp oil to the same pan, add cumin and cardamom. When they sizzle, add the onion tomato puree. Add more water as needed to bring it to a gravy consistency.
  • Bring it a boil and allow to cook well until the gravy thickens. you will see traces of oil on the gravy.
  • Add the methi paneer that was set aside.
  • Do not over cook to avoid rubbery or hard paneer. If you want you can stir in 3 to 4 tbsps heavy cream.
  • Transfer methi paneer to a serving bowl and serve with rice, roti or paratha.