Methi paneer

Ingredients:

• Oil as needed
• 1 tsp ginger chopped or ½ tsp ginger paste
• 1 tsp garlic chopped or ½ tsp garlic paste
• 1 cup oinons
• ¾ cup tomatoes (do not choose very sour tomatoes)
• Salt as needed
• ½ tsp red chili powder
• ¾ tsp garam masala (adjust as needed)
• 1 heaped cup methi / fenugreek leaves (comes up to ¾ cup chopped)
• 2 heaped cups paneer
• ½ tsp cumin
• 2 green cardamoms / elaichi
• 8 Cashews

Method:

1. Pluck methi leaves and soak them in a large utensil filled with water. Drain off and set aside.
   
2. Add oil to a hot pan, fry ginger garlic till they smell good. Add onions and fry till lightly golden.
   
3. 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.
   
4. In the same pan, saute methi leaves for 2 minutes. Add paneer and saute for another 2 minutes. Set this aside.
   
5. 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.
   
6. 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.
   
7. Transfer it to a serving bowl.