Must have methi paneer

“Life is like Indian Food. Both are tasteless without spices.”

– Anonymous

There is something about Indian cuisine that really make you feel comforted in every mouthful. Even if it is home made from an amateur like me. As a kid, I of course had my share of liking and prejudice towards ‘continental food’ (I didn’t even know what it meant back then except that it was anything but ghar ka khana). But as I grew up, and my taste buds with me, I started appreciating how amazing Indians are at layering flavors. Our most basic curry recipes also seem like symphony of spices, harmonizing together to bring that much beloved umami flavor. This curry with methi (fenugreek) is one of those recipes that may have a long shopping list of ingredients makes you rejoice every bite.

RECIPE

Feeds a family of four or more.

INGREDIENTS

• 1 cup fenugreek (methi) leaves, roughly chopped
• 2 tablespoons cream
• 2-3 cloves
• ½ inch cinnamon
• 1-2 green cardamom
• 1 black cardamom
• 1 bay leaf
• 3/4^th cup tomatoes, roughly chopped
• ½ cup onion, roughly chopped
• 1 teaspoon ginger garlic paste
• 2-3 green chillies, roughly chopped
• 1 tablespoon curd
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon fennel powder
• 2 teaspoons salt
• 1 teaspoon sugar
• ½ cup milk
• 1 tablespoon cream
• 1 tablespoon chopped coriander stems
• 1 tablespoon coriander leaves, finely chopped
• 1 cup paneer, cubed
• 5 cups water
• 2 tablespoon ghee
• ½ teaspoon kasuri methi (dried fenugreek powder)

METHOD

1. In a pot, 4 cups of water and add salt. Once boiled, switch off and add the paneer. Let it stand till required.
2. In a pan, add 1 teaspoon oil and fry the fenugreek or 1-2 mins till the rawness has gone. Then transfer to a grinder.
3. In the same grinder, add tomatoes, onion, ginger garlic paste, chillies and curd. Mix well till a smooth paste is formed.
4. In the pan, now toast all the whole spices – cloves, cinnamon, cardamoms, bay leaves – with the ghee.
5. Then add all the powders, coriander leave and the masala paste. Cook for 15-20mins on a low flame till the oil separates and the paste is fragrant.
6. Now add the milk and the drained paneer cubes. If needed, you can also add little water to make the consistency smoother.
7. Once the paneer is added, stir in the kasuri methi and cream, and cook for another 5-10mins until the cubes have soaked the flavor.
8. Garnish with coriander leaves and some more cream. Serve with hot phulkas or naans.

ADDITIONAL NOTES

1. You can use butter or oil in place of ghee
2. You can use dried powders instead of whole spices, but just using half teaspoon quantities
3. Curd in the mixture can be substituted for cashew nuts if needed.