Methi Matar Malai Paneer!!

Like my last post about the crepes...this recipe too had left a mark in my mind years ago when I had it for the first time at a friend's place...few of the dishes, that friend use to make were yummy and this was one of them...again whenever I tried something similar it used to have my version of taste in it...but when few days back I tried making this methi malai paneer recipe again ...I was extremely happy that I nailed the flavours....this has a very subtle sweet taste to it but also rightly balanced salt and creamy taste...Now this has become a favourite recipe too....!!It is a long recipe with a lot of ingredients but after it is ready,the effort is all worth it....!!

INGREDIENTS:

For cashew-almond paste:

Cashew nuts - 5

Almonds - 5

Warm water - 3-4 tablespoons

 

For onion paste:

Onion - 1 medium or 1 cup sliced

Ginger - inch piece chopped

Garlic - 1 clove chopped

Green chili - 1 slit

Water - ¾ cup

 

Other Ingredients:

Oil - 2 tablespoons

Bay leaf - 1

Cloves - 2

Cinnamon stick - ½ inch piece

Red chili powder - 1 ½ teaspoon

Turmeric powder - ¼ teaspoon

Coriander powder - 1 teaspoon

Salt - to taste

Fenugreek leaves (methi leaves) - 1 cup( plucked, measured, washed and then chopped)

Water - ½ cup or as required

Garam masala - ¼ teaspoon

Kasoori methi (dried fenugreek leaves) - 1 teaspoon crushed

Paneer - 200 grams cut lengthwise or cubes

Heavy whipping cream - ¼ cup (if using malai then use 2 tablespoons as malai is thick and rich compared to heavy whipping cream)

 

INSTRUCTIONS:

 

Soak almonds and cashews in warm water for 10-15 minutes. Meantime prepare all the ingredients.After that make smooth paste out of it. If you want you can peel the almonds.In a sauce pan, take onion paste ingredients (onion, ginger, garlic, green chili and water). 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, you will get nice aroma of spices.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 heat. Serve hotwith chapati or naan ...enjoy!!