INGREDIENTS

  • 1 cup chopped Methi Leaves(fresh fenugreek leaves)
  • 1/2 cup Paneer, cubed into 1-inch pieces
  • 1/2 teaspoon Cumin Seeds, optional
  • 1 small Onion, finely chopped (approx. 1/3 cup)
  • 1 small Tomato, finely chopped (approx. 1/3 cup)
  • 6 Garlic Cloves, chopped (approx. 1½ tablespoons)(or to taste)
  • 1 teaspoon Ginger, chopped
  • 2 tablespoons chopped Cashew Nuts or Almonds (approx. 6)
  • 1/8 teaspoon Turmeric Powder
  • 3/4 teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • 3/4 cup Water
  • 1/4 cup Milk
  • 3 tablespoons Oil
  • Salt to taste

INSTRUCTIONS

  • Heat 1-tablespoon oil in a SUNFLAME NON-STICK DEEP KARAHI over medium flame. Add cumin seeds. When they start to turn light brown, add finely chopped onion, garlic and ginger.
  • Stir and cook until onion turns light pink.
  • Add chopped tomato, cashew nuts and salt.
  • Sauté until tomatoes turn soft. Transfer the mixture to a medium bowl and let it cool at room temperature for 5-6 minutes. Transfer the mixture to the small chutney jar of a mixer grinder and grind to a smooth paste.
  • Meanwhile, heat 1/2 tablespoon oil in the same pan. Add paneer cubes and stir fry until they turn light golden brown on all sides. Transfer them to a plate. Use non-stick pan to prevent sticking of paneer.
  • Heat 1½ tablespoons oil in the same pan over medium flame. Add chopped methi leaves.
  • Stir and cook for 2-minutes. Add red chilli powder, turmeric powder and coriander powder.
  • Mix well and cook for a minute.
  • Add onion-tomato-cashew-nut paste (prepared in step-4).
  • Stir and cook for 2-minutes.
  • Add 3/4 cup water, mix well and cook for 2-minutes.
  • Add shallow fried paneer cubes and 1/4 cup milk.
  • Mix well and cook for around 3-4 minutes or until you get the desired consistency of gravy. Turn off flame and transfer prepared curry to a serving bowl.

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