Dhaba Style Methi Matar Malai Paneer

Ingredients

• 300 gms paneer / Indian Cottage Cheese
• 1 cup fresh tender Methi (Fenugreek Leaves)
• 1/2 cup Green Peas
• 1 big tomato pureed
• 1 big onion chopped
• 1 tsp ginger paste
• 1/2 tsp garlic paste
• 1 inch ginger julienne
• 7-8 cashewnuts
• 2 tbsp charmagaj
• 2 tbsp fresh cream
• 3 tbsp oil
• 1 tbsp ghee
• 3 green cardamoms half crushed
• 1/2 inch cinnamon stick half crushed
• 2-3 cloves
• 7-8 black peppercorns half crushed
• 1 bay leaf
• 1/2 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri Red Chilli Powder
• 1/4 tsp red chilli powder
• 1 tsp Kitchen King Masala
• 1/2 tsp garam masala powder
• As needed salt
• 1 tsp sugar
• 1 tsp kasoori methi
• 1 cup water or as needed
• 1 tbsp coriander chopped finely

Steps

1. Heat 1 tbsp oil in a pan and saute paneer till light brown. Set aside.Chop methi leaves. Discard stems, wash and soak in warm water for 10 minutes to minimize bitterness. Strain water completely. In the remaining oil, add chopped methi leaves and saute 2 minutes. Remove it in a bowl.
2. Add some more oil and chopped onion.Fry for 5 minutes till onions are translucent and soft.Add cashewnuts and saute.Take off heat and cool.Grind onion, ginger garlic paste, cashewnuts and charmagaj to a fine paste.
3. Add oil and ghee to the kadhai or pan.Once it is hot, sprinkle cumin seeds.Once it starts sizzling, sprinkle half crushed whole spices.When they splutter, add asafoetida and then the pureed onion paste, pureed tomato. Also add the dry spices powders – turmeric,red chilli powder, Kashmiri Red Chilli Powder,Kitchen King masala, salt and sugar to taste.Cook for 5 minutes in low flame, till oil leaves sides.Add green peas and kasoori methi.Add 1 cup water.Toss to mix well and boil.
4. Add lightly fried paneer cubes and sauteed methi leaves to this mixture and gently mix them in.Let the gravy simmer for 5 – 7 minutes. Switch off heat and add fresh cream and stir to mix well.Heat a tadka pan with 1 tsp ghee.Add ginger julienne and saute. Pour this tadka over the cooked Methi Matar Malai Paneer.Garnish with some chopped coriander and drizzle fresh cream. Serve hot with roti, paratha, naan or kulcha for a hearty winter special meal and relish !