Paneer cooked in a Methi & Tomato gravy

Whenever I find fresh Fenugreek/Methi leaves in a grocery store they are a must buy. I love the scent and the flavour they give to a dish. Cooked with paneer and tomatoes, it is certainly a taste marriage made in heaven.

Ingredients:

• 200 grams cubed paneer
• 1/2 cup chopped methi
• 1 large tomato, chopped
• 1 red onion, chopped
• 1 green chilli, chopped
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 2 tablespoons single cream
• 1/2 teaspoon red chilli powder
• 1 teaspoon salt
• 1 teaspoon cumin seeds
• 1 teaspoon cumin powder
• 1 teaspoon coriander
• 1 teaspoon amchur (mango) powder
• 1/2 cup water
• 1 tablespoon oil

Method:

1. In a food processor, blitz together the garlic, ginger and chilli to make a paste.
2. In a kadai, heat the oil on medium heat and add the cumin seeds.
3. When they start to sizzle, add the onions and cook for 6 minutes.
4. Now add the ginger, garlic and chilli paste and let this cook for 2 minutes.
5. Add the methi and mix well. Let this cook for around 4 minutes, stirring regularly.
6. Now add the tomatoes, 1/2 cup water and spices. Mix well and cover the pan and let it cook for 6 minutes.
7. Now add the paneer and single cream and stir.
8. Cover the pan again and let this cook for 8 minutes so that all the flavours infuse.
9. Once ready, serve hot with chapatis or rice.