Methi malai paneer

This is a deliciously mild paneer dish hailing from the North of India. It is often served at special occasions. Methi malai paneer translates to fenugreek cream cottage cheese. As the name suggests, paneer is cooked in a creamy slightly sweet sauce, balanced by the astringent flavour of the fenugreek. A real winner! If you can't find fresh fenugreek - don't worry, just add in 1 tbsp of dried fenugreek in at the end. This recipe serves 4. 

Ingredients

250g paneer, cut into bite-size chunks

1 onion, finely diced 

1 tomato, finely diced 

2 cloves garlic, crushed 

Thumb size piece of ginger, crushed 

1 green chilli, chopped 

10-15 cashews 

1 cup fresh fenugreek leaves (tightly packed) 

50ml single cream

Vegetable oil 

Water as required

1/2 tsp sugar 

Salt to taste 

You'll need these spices

1 tsp cumin seeds 

1 tsp coriander powder 

1 tsp garam masala 

1/2 tsp turmeric 

1/2 - 1 tsp kashmiri chilli powder 

Method

• In a deep frying pan on medium heat, add a little vegetable oil. Add the cumin seeds and fry until fragrant.
  
  
• Add the onions and fry for around 10 minutes until golden and soft. Add the ginger, garlic and green chilli and fry for 2 minutes to release the raw aroma.
  
  
• Add the tomatoes and cashews. Cook until mushy.
  
  
• Add the coriander powder, turmeric and chilli powder. Mix well and fry for 2 minutes.
  
  
• Transfer the frying pan mixture to a blender,  and blend until smooth (add a little water if required). Keep aside.
  
  
• In the same deep frying pan, add the fresh fenugreek. Saute until wilted and reduced in volume.
  
  
• Add the tomato and cashew mixture. Mix well and cook for 5 minutes until you see oil releasing from the sides of the mixture.
  
  
• Next, add enough water to just cover (approximately 1 cup). If you would like it a little thinner, you can add a splash more water.
  
  
• Add the garam masala, cream, sugar and salt to taste. Simmer for 10-15 minutes.
  
  
• Turn off the heat and add the paneer. Cook with the residual heat for 2 minutes.
  
  
• Serve with rotis!