A Punjabi favourite, the Methi Malai Paneer by Kankana Saxena is a recipe you can't miss out on.
1 cup fresh fenugreek leaves, finely chopped
500 g paneer, cut into bite size cubes
¼ cup fresh cream
4 garlic cloves, chopped
2 medium size onions, thinly sliced
1 tomato, roughly chopped
2 green cardamoms
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp cumin powder
½ tsp chilli powder
1 tsp garam masala powder
1 tsp turmeric
½ tsp sugar
Salt to taste
- Heat 2 tablespoons of oil in a pan and fry the paneer cubes with a pinch of salt and a pinch of turmeric, until the paneer cubes turn slight golden shade. Once done, keep them aside to be used later.
- In the same pan, add 1 tablespoon of oil and drop the green cardamom, cloves along with cumin and fennel seeds. Once it sizzles, scatter the chopped garlic and chopped onion. Sprinkle salt, turmeric and sugar. Let it cook on a medium heat until the onions turn a slight golden shade.
- Turn off the heat and put the cooked onion along with the chopped tomatoes in a food processor. Give it a blend and keep it aside to be used later.
- In the same pan, scatter the chopped fenugreek leaves, season with salt and cook for about a minute. Next, pour the onion and tomato blend, sprinkle cumin powder and chilli powder. Give it a mix and let it cook on medium heat for about 3 minutes.
- Next, pour 1 cup of water, drop the fried paneer cubes and let it simmer for 3 more minutes.
- Finally, pour the fresh cream, sprinkle garam masala and give it a stir. Check for salt and add any, if required. Cook for a couple more minutes and serve warm with steamed rice or roti.
Fenugreek leaves are slightly bitter in taste, but the bitter taste reduces a lot during cooking.
When you are pan-frying the paneer, be a little careful as it can splatter.