Methi Matar Malai Paneer : Holi Special!

        

Ingredients -

Peas (Matar) boiled - 1/2 cup

Paneer (Cottage Cheese) [cut in cubes and slightly fried] - 200 g

Methi leaves fresh, finely chopped  - 1 cup

Onions chopped coarsely - 2 med

Tomato - 1 med

Garlic paste - 2 tbsp

Ginger paste - 1 tsp

Cashews soaked - 10 - 12

Cumin powder - 1/2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Salt - according to taste

Bay leaf - 2 small

Fresh Cream/thick Malai- 3 tbsp

Dry fenugreek leaves - 1 tsp

Oil - 4 tbsp

Water - 2 cups

        

Method-

1. In a pan put 1/2 cup of water. Simmer the methi leaves

    and a pinch of salt in it for five minutes in a low heat.

    Drain the water and keep it aside. It is to remove the

    bitterness out of it.

2. Boil the onions and tomato in 1/2 cup of water until 

    tender and the water is reduced. let it come to room 

    temperature, grind both separately and make a paste.

3. Grind the cashews after they are soaked for good 

    about 10 - 15 minutes.

4. Put the oil in a med karahi (wok), let it heat, put the bay

    leaf and onion paste and fry it on a med flame until light 

    brown in color, keep stirring it to avoid burning.

5. Add the cashew paste n stir it for five minutes, add the 

    ginger-garlic paste, boiled methi leaves and all the dry

    masalas like chilli, turmeric, cumin and coriander 

    powders and fry it until the oil separates.

6. Put the tomato puree and matar in it and stir it for five 
    minutes until it is incorporated well in the masala.

7. Heat 1 cup of water and put it in the masala to make 
    gravy. Let it boil for 5 minutes. 

8. Put the paneer cubes, dry fenugreek leaves and 2 

    tablespoon cream, let it simmer for 5 minutes or until 

    it's done.

9. Place it in a serving bowl and garnish with remaining

    cream and you can serve it with naan, paratha or rice.