Methi Malai Matar Paneer

We have certainly been a little slow in posting recipes. It's just this time of the year which is always crazy. The festival month of Oct paves way for the wedding season on Nov - Dec. And add to that some (not desired) work travel and (much desired) vacation, you have so little time to prepare a blog. Nevertheless, we are back now and hope to increase the frequency.

This recipe has been long on our minds ever since we wanted to add more paneer and Indian dishes to our blog. And the onset of winters is just the right time to buy some methi (fenugreek). This dish has rather simple spices but the combination of methi, paneer and matar (peas) is unique and flavorful. A great add to party menus.

Ingredients
1/2 tsp cumin
1/2 inch cinnamon
4 -5 black peppercorn
2 green cardamam
1/2 tsp ginger garlic paste
2 medium onion pureed
6 - 8 cashews
2 cups roughly chopped fresh methi leaves
1 cup milk
2 tsp fresh cream
8 - 10  paneer cubes
1/2 cup fresh peas
1/4 tsp Garam masala
1/2 tsp coriander powder
Ghee
Salt

Method:

1. In a pan, heat ghee and add cumin, cardamam, pepper, cinnamon.

2. Add ginger garlic paste along with onion puree to it. Add garam masala, coriander powder.

3. Add cashew paste to pan when it turns golden brown.

4. Now add methi leaves to pan and let it cook completely. Let water dry up completely.

5. Meanwhile, in a separate pan, take peas and little water (enough to cover peas). Add salt and sugar to it and let it boil till water evaporates.

6. Drain peas and add it to pan with methi. Now, add milk and cream and let it simmer till it reaches desired consistency.

7. Add paneer to it.

Serve hot with crisp tandoori roti and daal makhani.