Methi Matar Malai Paneer

2 Medium Sized Onions
2 Medium Sized Tomatoes
250 Gram Paneer, cut in cubes
1 Cup Fenugreek Leaves (Methi)
2 Green Chillies
4-5 Cloves of Garlic
~1 inch Ginger
7-8 Cashews, soaked in water
4-5 Almonds, soaked in water
1/4 Cup Whipping Cream
1 Teaspoon Cumin Seeds (Jeera)
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Turmeric Powder (Haldi)
1 Teaspoon Coriander Powder (Dhaniya Powder)
1/2 Teaspoon Garam Masala
1 Teaspoon Salt or as per taste
1/2 Teaspoon Sugar, optional

Step By Step Instructions for Methi Malai Paneer Recipe

1. Heat oil in a pan and add Cumin Seeds (Jeera) in it. Roast them for a few seconds till they start to crackle.
2. Add chopped onions to the pan and saute for a couple minutes.
3. Also add a paste of Ginger Garlic and Green Chillies.
4. Fry the mixture till it turns golden brown in color.
5. Add finely chopped/pureed tomatoes to the pan.
6. Cook the mixture till the raw aroma of tomatoes goes away.
7. Soak cashews and almonds in warm water for around 20 minutes. Then grind them to a smooth paste and add them to the gravy.
8. After the gravy is cooked, let it first cool down and then make a fine smooth paste of it in a blender.
9. In the same pan as earlier, add Fenugreek Leaves (Methi) and fry them for a minute.
10. Add the gravy paste to the pan and mix it well with the Fenugreek Leaves.
11. Add Red Chilli Powder, Turmeric Powder, Coriander Powder, Garam Masala, Salt and Sugar (optional) to the gravy and mix well.
12. Now add some Malai or Whipping Cream to the gravy. You can also add some water to adjust the consistency of the gravy.
13. When the gravy is sone, add Paneer cubes and let them cook for 3-4 minutes till they become soft.
14. Methi Malai Paneer is ready. Garnish with Coriander Leaves and Paneer gratings and serve it hot with any Indian Bread or Rice.