Methi Paneer

Serves: 4 

Ingredients	Qty	Prep
Whole spices
Green cardamom	1 piece
Cloves	2 pieces
Black cardamom	1 piece
Cinnamon	1 inch
Bay leaves	2 medium
Others
Diced tomato	15 oz can	pureed
Paneer	200 g	cubed
Onion	1 large	chopped
Ginger	1/2 inch piece	shredded
Garlic	2 cloves	shredded
Fenugreek leaves	1 cup
Green chili	1 - 2 medium	chopped
Turmeric	1/2 tsp
Red chili powder	1/2 tsp
Coriander powder	1 tsp
Yogurt	1/4 cup
Water	1/2 cup	as needed
Besan	1/4 cup
Garam masala	to taste
Salt	to taste
Cilantro	as needed	chopped
Cream	garnish	optional

Method:

• Fry whole spices in little oil until fragrant
• Add onions and fry until golden brown, then add the green chilis, ginger, and garlic
• Cook the aromatics for about 5 minutes, then deglaze with the tomato puree
• Add the spice powders (red chili, turmeric, coriander) and saute for about 10 minutes
• Which yogurt and besan with enough water to make a slurry
• Turn off the heat and add the fenugreek leaves, mix well
•  Add the yogurt slurry, mix the gravy quickly and return to low heat
• Cook with closed lid for about 5 minutes
• Adjust salt, spice powders, and garam masala to taste
• Finally, add the paneer cubes, cream (if using), and garnish with cilantro