Paneer Methi Malai

Week ends are always special.It feels good to take a break from  routine and relax and do something on a slow pace.This is when we get to enjoy our food together as a family along with some chit chats and so on.

Something interesting and also simple is my key on week ends, so that I get some time to spend together.This weekend we had this rich and creamy paneer methi malai as our week end delight. The aroma from butter and methi along with cream will make you go for extra load.

Fresh methi is the key ingredient here as it gives lot of flavor to this dish. Also the mild bitterness from methi along with onion and tomato gives a unique taste to this gravy.If you cannot find fresh methi leaves , you can use dry methi | kasuri methi too.

We enjoyed it with warm rotis and raita.

Ingredients

Paneer|Cottage cheese ............................ 3/4 cup (cubed or triangled)
Fresh Methi leaves|Fenugreek leaves.......  2 tbsp (cleaned & prepared) * see notes
Heavy cream | fresh cream........... ........... 2 tbsp
Red onion ................................................  1 (chopped finely)
Tomato ....................................................   2 (chopped finely)
Red chilli Powder .....................................  1 tsp
Coriander Powder ....................................  1/2 tsp
Ginger garlic paste ....................................  1 tsp
Garam Masala       ....................... ............ 1/2 tsp
Cashew nuts .............................................. 5 
Butter ....................................................... 2 tsp
Oil ............................................... ........... 2 tsp
Salt ........................................................... to taste

Method

1. Heat oil in a deep pan.
2. Once the oil is hot, saute the onions until translucent.
3. Add ginger garlic paste and saute for about a minute for the raw smell to vanish.
4. Add chopped tomatoes,cashews, red chilli powder, coriander powder and little bit of salt.
5. Saute until tomatoes turn mushy.
6. Blend it to a smooth puree.
7. In another deep pan melt butter along with oil.
8. Saute the methi leaves until they start releasing aroma.
9. Add the onion-tomato puree and salt and let it come to a boil.
10. Now reduce the heat and add paneer.
11. Cover and cook on simmer for 5 to 7 minutes.
12. Turn off the heat.
13. Now add cream and sprinkle the garam masala on top.

Note

For preparing methi,

• Wash thoroughly and chop it roughly.Add 1/4 tsp salt and leave it for 10 minutes.This will make methi release some water. Squeeze the water out and discard if you want to reduce the bitter taste from methi.

• Substitute with 1 1/2 tsp kasuri methi | dry fenugreek leaves