Indian cuisine · Vegetable Dishes

Methi Malai Paneer

Paneer in a light cream sauce with fresh fenugreek leaves, whose subtle bitterness balances the cashews' sweetness.

Ingredients · for 4 servings

• 400 g paneer
• 100 g fresh fenugreek leaves (methi)
• 2 onions
• 60 g cashews
• 1 tbsp ginger-garlic paste
• 200 ml cream
• 2 green chilies
• 4 cardamom pods
• 1 tsp garam masala
• 3 tbsp ghee
• 1 tsp sugar
• Salt, white pepper

Instructions

1. Pick the fenugreek leaves, wash them, mix with 1 tsp salt and let sit for 10 min., then squeeze out firmly – this removes most of the bitterness.
2. Soak the cashews in hot water for 20 min. and blend finely with 100 ml water; cut the paneer into batons, coarsely dice the onions and halve the chilies lengthwise.
3. Heat the ghee, let the cardamom pods sizzle for 30 sec., sauté the onions over low heat for 6 min. until translucent without taking on color, and fry the ginger-garlic paste for 2 min.
4. Add the fenugreek leaves and cook for 3 min. until they wilt and smell fragrant.
5. Pour in the cashew purée and 150 ml water, simmer gently for 6 min., then stir in the cream, chilies, sugar, salt and white pepper and let sit for a further 4 min. until the sauce is velvety.
6. Add the paneer batons, warm through for 4 min., season with garam masala and serve with naan or basmati rice.