Paneer Methi Malai

Growing up, Methi (Fenugreek) was used in my diet quite a lot. This is the dish I make over and over again. Its one you can never go wrong with. It taste as good as it looks! If you like methi, then this is a dish you must try. 

Ingredients:

• 1 cup, or more, methi (fenugreek) leaves - washed and chopped
• 1 standard block of Paneer - cut into cubes
• 1 small onion - chopped finely
• 1 tbsp ginger and garlic paste
• 1/4 cup heavy cream
• 1-2 tbsp cashew nuts paste (mix cashew powder with a bit of milk and puree)
• 1 tbsp ghee or butter
• 1 tsp cumin seeds
• 1 small can of tomato puree
• 1 tsp crushed black pepper
• 1 tsp tandoori masala
• 1 tsp red chili powder
• 1 tsp garam Masala
• 1/2 tsp haldi powder
• salt - to taste
• Cilantro for garnishing
• 1 tbsp brown sugar (optional)

Method:

• Lightly coat the paneer cubes with some corn starch.  Shallow fry the paneer cubes till they are very light brown on all sides, place them aside.
• In a pan, heat up some oil add cumin. After that starts to crackle, add onion and ginger-garlic paste, fry till onions are translucent. You can add the brown sugar and salt at this point. 
• Add the cashew paste and cook for a minute or two. 
• Add the tomato puree with all the masala, stir until everything is incorporated (just about half a minute or so).
• Add the chopped methi and stir until the methi has wilted.
• Add the paneer cubes and the heavy cream.  Mix and let it come to a boil.
• The dish should have a thick, gravy like consistency, like any other Punjabi gravy.
• Garnish with cilantro sprigs.
• Serve with naan or jeera rice.