Methi Malai Paneer

• Produce

  • 1 Bay leaf
  • 1 powder tsp Coriander
  • 1 clove Garlic
  • 1 Ginger - inch piece
  • 1 Green chili

• Baking & Spices

  • 1 2 inch piece Cinnamon stick
  • 2 Cloves
  • 1 Fenugreek
  • 1/4 tsp Garam masala
  • 1 Kasoori methi
  • 1 1/2 tsp Red chili powder
  • 1 Salt
  • 1/4 powder tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 5 Almonds
  • 5 Cashew nuts

• Dairy

  • 1 Heavy whipping cream
  • 200 g Paneer

• Liquids

  • 15 tbsp Water
  • 1 Water

• Other

  • Onion - 1 medium or 1 cup, sliced

Found on spiceupthecurry.com

Description

Directions

• Soak almonds and cashews in warm water for 10-15 minutes. Meantime prep all the ingredients.
• After that make smooth paste out of it. If you want you can peel the almonds.
• Take onion paste ingredients in a pan. Turn the heat on medium heat.
• Let it simmer for 15-20 minutes or till onions turn soft.
• Let it cool down a bit. Then make smooth puree out of it. If there is too much water then you can drain some out.
• Now heat the oil in a pan on medium heat. Once hot add bay leaf, cinnamon stick and cloves. Saute for a minute.
• Then mix in prepared onion paste, sprinkle some salt.
• Cook it till all the moisture is evaporated and it starts to leave the sides of the pan. Do stir in between.
• Add red chili powder, turmeric powder and coriander powder. Mix well and cook for a minute.
• Add chopped methi leaves. Mix well and cook for a minute.
• Add water. Let it simmer for 3-4 minutes, so methi leaves get cooked.
• Stir in prepared cashew-almond paste. bring to a simmer.
• Add garam masala and crushed kasoori methi. Mix well.
• Mix in paneer pieces. let it simmer for 2-3 minutes.
• Add more water if needed to get your liking gravy consistency.
• Lastly add heavy cream.
• Mix, let it come to a simmer and then turn off the stove heat.