1 heaped cup methi / fenugreek leaves (comes up to ¾ cup chopped)
2 heaped cups paneer
½ tsp cumin
2 green cardamoms / elaichi
Pluck methi leaves and soak them in a large utensil filled with water. Drain off and set aside.
Add oil to a hot pan, fry ginger garlic till they smell good. Add onions and fry till lightly golden.
Add tomatoes and sprinkle salt. Fry till the tomatoes turn mushy.Add red chili powder and garam masala. If using cashews they can be added now. Fry for 2 to 3 minutes till the masala smells good. Switch off the stove. Cool this and blend with little water to a smooth puree.
In the same pan, saute methi leaves for 2 minutes. Add paneer and saute for another 2 minutes. Set this aside.
Add little more oil to the same pan, add cumin and cardamom. When they sizzle, add the onion tomato puree. Add more water as needed to bring it to a gravy consistency.
Bring it a boil and allow to cook well for about 3 minutes.Add the paneer that was set aside.Cook for about 3 minutes on a medium flame. Do not over cook otherwise paneer turns rubbery.
Fistful of chopped coriander leaves or mint/pudina
½ cup hot water
2 tbsp. yogurt/Curd or 2 tbsp poppy seeds to smooth paste
Wash chicken thoroughly and drain off the water completely.
Heat oil in a deep pan, add all the dry spices and fry till you get an aroma, just for a min.
Add onions, chilies and fry evenly till golden. Add ginger garlic paste and fry till the raw smell goes off.Add mashed tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft.
Add curd or poppy seeds paste and mint leaves.. On a low heat cook until the mixture smells good and the raw smell goes away.Add chicken,red chili powder and chicken masala. Fry till the meat turns white .Takes around 3 mins.
Cover and cook on a low flame for 3 to 5 mins. In a separate pot, heat up 1 cup water. Sometimes chicken lets out lot of moisture. Pour hot water just enough to make a thick gravy. Do not add too much water, curry will become runny. Cover and cook on a medium flame till it is cooked soft. Check and adjust the salt.
Add coriander leaves, cover and off the heat.Serve chicken gravy with rice, chapathi or pulao.