Methi Malai Paneer

Cook along · 14 steps

Method

1. 1

   Soak 15-16 cashews for 1 hour. Drain water and transfer to a mixer jar.

2. 2

   Add 4 chopped tomatoes, 1 green chilli, ½ inch ginger, 1 tbsp coriander powder, ½ tsp turmeric powder, ½ tsp roasted cumin powder, ½ tsp red chilli powder, and ½ tsp salt.

3. 3

   Grind to a smooth paste. Add ½ cup water and grind again. Keep aside.

4. 4

   Heat 1 tsp ghee in a pan. Shallow fry 200g paneer cubes for 3-4 minutes, turning once. Do not over-fry - paneer should remain soft. Remove to a plate.

5. 5

   Clean, wash, and finely chop 100g fenugreek leaves.

   

6. 6

   Heat 1 tbsp ghee and 1 tbsp oil in a pan. Add 1 tsp cumin seeds and ¼ tsp asafoetida.

7. 7

   Add the chopped fenugreek leaves. Cook on low flame for 2-3 minutes. Fenugreek leaves cook quickly.

8. 8

   Add the prepared gravy paste. Add ½ cup water from the mixer jar. Mix well.

9. 9

   Add salt to taste, 1 tbsp garam masala, and 1 tbsp red chilli powder. Mix well.

10. 10

    Cook the gravy on low flame for 4-5 minutes until oil releases.

    

11. 11

    Add 1 tbsp sugar and the shallow-fried paneer cubes. Mix and cook for 2 minutes.

12. 12

    Turn off the stove. Add 1 cup fresh cream (grind homemade cream in mixer for smooth texture) and mix only after turning off heat.

13. 13

    Methi Malai Paneer is ready. Serve with tandoori roti and cucumber.

14. 14

    Place Tulsi leaves and offer to Thakurji. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare