Methi paneer is one of my personal favourite. During winters fresh fenugreek leaves and home made with cashew nut paste gives you great taste. Hot roti/naan goes well with this curry.

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Cusine: Indian

Course: main course, side dish


Fenugreek leaves- 1 cup(finely chopped)

Paneer/cottage cheese- 250 gms( cubes)

Onion- 1

Tomato- 1(puree)

Cashew nut paste/almond paste- 1 tsp

Fresh cream- 1/2 cup

Ginger garlic paste- 1 tsp

Turmeric powder- 1/4 tsp

Chilli powder- 1 tsp

Coriander powder- 1/2 tsp

Cumin seeds- 1/2 tsp

Garam masala powder- 1/4 tsp

Oil – 2 to 3 tbsp

Salt to taste

How to prepare:

1. In a pan heat oil add cumin seeds. When it splutter add onion and green chillies.

2. When onion turns translucent add ginger garlic paste and fenugreek leaves. Fry for a minute.

3. Add turmeric, chilli powder, daniya powder and stirr.

5. Now add tomato puree. Cook well.

5. Now add fresh cream. Mix well.

6. Add cashew nut paste.

7. Add 1/4 th cup water and cook well. Add paneer cubes. Mix well and sprinkle garam masala.

8. Serve hot with hot roti/ naan.

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