Methi Chaman (Fenugreek leaves with paneer)

By Swasthi's Recipes · 40 min

Ingredients

Instructions

1. Soak the cashews in half a cup of boiling water for 10 minutes, then drain, keeping ¼ cup of the soaking water. Blend the cashews with that ¼ cup of water into a smooth puree.
2. Heat the ghee in a pan and add the cumin seeds. When they sizzle, add the onions and sauté until deep golden, 7 to 8 minutes.
3. Stir in the green chilli, ginger and garlic and sauté for 1 minute.
4. Add the tomatoes and salt and sauté until they break down and turn mushy. You may splash in a little water and cook covered.
5. Stir in the turmeric, red chilli powder, coriander powder, ginger powder, garam masala and fennel powder. Push the masala to one side, add the fenugreek leaves and sauté on medium heat for 4 to 5 minutes, until aromatic.
6. Pour in the cashew puree and the hot water and mix well. Cook covered on medium heat until thick and the leaves are tender.
7. Add the paneer, cardamom powder and kasuri methi. Heat the paneer through, then turn off the heat.
8. Stir in the cream and taste, adjusting salt and garam masala. Add more cream if you want a looser consistency; the curry thickens as it cools.
9. Garnish with coriander leaves and serve hot with flatbreads or plain basmati rice.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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