Paneer Methi Malai

How to Prepare

1. Heat 4 tablespoons of oil in a large pan over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped onions and sauté until golden brown, about 8-10 minutes.
4. Add 4 teaspoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add 8 chopped tomatoes (or tomato puree) and cook until the mixture becomes mushy, about 10 minutes.
6. Add 2 teaspoons of turmeric powder
7. 4 teaspoons of red chili powder
8. 4 teaspoons of coriander powder, and 2 teaspoons of garam masala. Mix well and cook for 2 minutes.
9. Add 4 cups of fresh methi (fenugreek) leaves (washed and chopped) and cook for 5 minutes until they wilt.
10. Add 2 cups of cashew paste (prepared during pre-processing) and mix well to combine.
11. Add 2 cups of fresh cream and 2 cups of milk. Stir continuously to avoid curdling and cook for 5 minutes on low heat.
12. Add 2.5 kg of paneer cubes and mix gently. Simmer for 5-7 minutes until the paneer absorbs the flavors.
13. Adjust salt to taste (about 4 teaspoons) and add 2 teaspoons of sugar to balance the flavors.
14. Garnish with 1 cup of chopped coriander leaves and serve hot with naan or rice.