Methi Paneer

Serves 4

45 min

Paneer and fenugreek leaves in a tomato-onion gravy, finished with cashews and warm spices.

prepPluck methi leaves, soak and rinse in fresh water, drain and set aside
1 tablespoon neutral oil (for the aromatics)	Fry ginger & garlic until fragrant	Add onions, fry until lightly golden	Add tomatoes & salt, fry until mushy	Add chili powder & garam masala, fry 2–3 min	Cool, add cashews & blend to smooth puree	Add puree, bring to boil & thicken	Add methi-paneer to gravy, simmer 2–3 min
1 teaspoon ginger, chopped
1 teaspoon garlic, chopped
1 cup / 150 g onions, cubed
¾ cup / 150 g tomatoes, chopped
½ to ¾ teaspoon salt
½ to ¾ teaspoon red chili powder
¾ to 1 teaspoon garam masala
12 to 14 cashews
1 tablespoon neutral oil (for the gravy)	Temper cumin & cardamom in oil
½ teaspoon cumin seeds
2 green cardamom pods (optional)
1 cup / 150 g fenugreek leaves (methi), heaped	Sauté methi leaves 3–4 min	Add paneer, sauté 2 min
200 to 250 g paneer, cubed

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