Serves 4
INGREDIENTS: Masala paste:
1 medium onion
2 small tomatoes
1-inch ginger
3 garlic cloves
1 chili, diced
12 cashews
1 tsp cumin seeds
1 tbsp. oil
½ cup water
Methi paneer gravy:
1 package paneer
4-5 tbsp. dry methi (fenugreek) leaves
¼ tsp turmeric powder
½ tsp chili powder
½ tsp coriander powder
½ tsp garam masala powder
1 cup fresh water
¼ cup cream
Salt, to taste
DIRECTIONS
Place a pot over medium heat and add olive oil to coat the bottom. Add cumin seeds and lightly fry. Add the chili, chopped onions, tomatoes, and garlic and sauté everything together. Add about a dozen cashews (more if you want a creamy texture here – I usually do!). Once everything has cooked through turn off the heat. Take a blender and pour the contents of the masala paste in, and add the water. Blend until a nice thick paste is formed (it will be a brown-red color). Keep this to the side!
In the same pan, add olive oil again and place over medium heat. Chop the paneer into cubes and throw in so they lightly fry on all sides. Add the methi leaves and after they start cooking (shortly after), quickly add the masala paste. Now, add the turmeric, chili, coriander, garam masala powder, and salt and let all the flavors cook together for 5-7 minutes. Once everything has combined, add a cup of water (or less) until the mixture has thinned out. Cook for another 5-10 minutes. Finally, add the cream, mix in and serve with rice (and yogurt)!