Methi Paneer

Methi (Fenugreek) leaves are such a delicious and healthy way to spruce up a curry and my favourite is to have it with paneer. Cooked in a gravy made from cashew nuts it is utterly divine. Perfect dish for a fancy dinner as it is really tasty!

  
This recipe takes a bit of preparation work but is so very worth it! 

Ingredients:

Onion paste:

• One chopped red onion
• One chopped green chilli
• One teaspoon crushed ginger
• One teaspoon crushed garlic
• 30ml water
• 1 tablespoon oil to cook with

  
Cashew paste:

• Half a cup cashewnuts soaked in hot water for 30 mins

Other ingredients:

• 1 cinnamon stick
• A couple of bay leaves
• 3 cloves
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chilli powder
• 2 tablespoons oil
• A cup of chopped fresh methi leaves
• A handful of crushed  kasoori methi leaves
• A cup of cubed paneer
• 1/2 cup cream

Method:

1. First prepare the cashew nut paste by pre-soaking the cashews in hot water for around 30 mins. Then put in a food processor and blitz till it is a smooth paste. Add a bit of water if you need to.
2. Now make the onion paste by cooking the onion, garlic, ginger and green chillies in a tablespoon of oil on medium heat for around 20 minutes. Add the water in.
3. Now take the onion mixture and put aside till it cools down a little in a bowl.
4. Once cool, blitz this onion mixture in a food processor so it becomee smoother.
5. Now heat oil in a kadai on medium heat and add the cinnamon stick, bay leaves and cloves. 
6. After around 3-4 minutes add the onion mixture and cook for around 10 minutes.
7. Add the turmeric, red chilli, cumin powder and coriander powder and mix and cook for 2 minutes.
8. Now add the methi leaves and 60ml water and let this cook for around 3 minutes and then add the cashew paste.  
9. Add some more water if you need to so it has the consistency of gravy.   
10. Cook this for a further 3 minutes and add the paneer cubes in.  
11. Add the garam masala and salt and cook for a few minutes.
12. Now add in the cream and kasoori methi leaves. 
13. Put the lid on the pan and let this cook on low heat for around 5 minutes and this is then ready.
14. Serve with naan or rotis.