Methi Matar Malai Paneer Curry Recipe

Ingredients
1 cup Fenugreek Leaves ( Methi) , chopped
100 grams Paneer (Homemade Cottage Cheese) , diced
1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
1/2 cup Milk
2 tablespoon Fresh cream
1 tablespoon Butter , or ghee/oil
1/2 teaspoon Cumin seeds
1 Bay leaf (tej patta)
1/2 teaspoon Red chilli powder
1/4 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Coriander Powder
Salt , to taste
1/2 teaspoon Garam masala powder
For Masala to grind
2 Onions , sliced
4 cloves Garlic
2 Tomatoes
2 Green Chillies
10 Cashew nuts , soaked in water
Directions for Methi Malai Paneer Recipe
To begin making the Methi Malai Paneer recipe, soak cashews in warm water for 15 to 20 minutes. Keep it aside.

Heat oil in a heavy bottomed pan. Add fenugreek leaves with little salt and cook till the raw smell evaporates.

To the same heavy bottomed pan, add 1 teaspoon of oil and add sliced onion, ginger, garlic and green chillies. Saute till raw smell goes.

Add diced tomatoes and salt. Saute till tomatoes are mushy.

Once onion tomato mix has cooled, grind it very smooth along with soaked cashews. Our masala for methi malai paneer is ready.

Add remaining oil in a heavy bottomed pan. Add bay leaf, cumin seeds and let it cook for about 15 seconds.

After 15 seconds, add ground onion tomato paste and cook for about 2 to 4 minutes.

Add turmeric powder, red chilli powder, coriander powder, kasuri methi and salt. Saute well.

Add sauteed methi leaves, diced paneer, milk and required water to get the desired consistency.

Mix everything well and keep it covered. Stir in between.

When the curry is boiling well, add malai and garam masala powder and let it cook for another 1 minute. Mix everything and switch off.

Serve Methi Malai Paneer along with Whole Wheat Lachha Paratha, Burani Raita and Kachumber Salad for a weekday meal.