Ingredients
- 1 bunch Methi/ Fenugreek Leaves (Fresh)
- 200 gms Cottage Cheese/ Paneer
- 4 tbsp Oil
- 0.5 tsp Jeera/ Cumin seeds
- 2 nos Bay Leaves/ Tej Patta
- 2-3 nos Clove/ Laung
- 1 large onion (Roughly chopped)
- 10-12 nos Cashew/ Kaju
- 4-5 nos Red Chili Whole/ Lal Mirch Sabut
- 2 medium Tomato/ Tamatar (Roughly Chopped)
- 1.5 tsp Salt (Or as per taste)
- 2-3 pinch Turmeric Powder/ Haldi
- 0.5 tsp Red Chili Powder (Or as per taste)
- 1 tbsp Coriander Powder/ Dhaniya
- 0.5 cup Malai/ Cream (Or milk)
Servings: People
Instructions
- First of all wash the fresh methi leaves and sprinkle 1 tsp salt over it, mix lightly and keep aside for 20-30 minutes. (This process with remove extra bitterness of methi leaves)
- Now heat 2 tbsp oil in pan, fry jeera, laung, tejpatta, onion, cashew nuts and sabut lal mirch.
- When onion looks pink in color add tomato and fry until soft and cooked completely.
- Switch off the flame and let it cool down then grind in a smooth paste.
- Now check the methi leaves, wash them in running water to remove excessive salt and squeeze completely for no water left inside. Keep aside.
- Now heat another 2 tbsp oil in same pan and fry completely squeezed methi leaves for a minute or two.
- Now add red chili powder, haldi powder and dhaniya powder and fry for few seconds.
- Keep a strainer over the pan directly (or you may do the process in separate bowl) and strain the grinded paste.
- Fry until it leaves sides and change the color to golden brown.
- Add enough water and let it boil on high to medium flame, Cover and cook at low flame for 6-7 minutes.
- Now add paneer cubes and mix lightly, cover and cook at low flame for another 4-5 minutes.
- Meanwhile beat the malai/ cream well and then add to the curry, mix lightly and cover the pan, cook at low flame for another 2-3 minutes and then switch off the flame. Leave for 10 minutes.
- Serve hot with chapati, paratha, naan, poori or rice. Enjoy!
Recipe Notes
- Adding salt to methi leaves is must, otherwise it will be bitter.
- Wash and squeeze methi leaves nicely.
- Beat the malai well to smooth, otherwise it may curdle while cooking.
- Do not add too much water to the gravy, as we want it bit thick consistency.
- For the jain cooking, omit onion from this recipe.
- You may adjust chili and spices as per taste & tolerance.
- You may also cook this gravy with matar instead of paneer.
"Be Vegetarian Be Happy"
"Live and Let Live"
Share this Recipe
