Methi Malayi Matar Paneer

An Indian household cannot do without methi or fenugreek seeds and leaves. It is used in almost every Indian preparation be it dal , paratha or curry. From adding flavor to dishes and controlling diabetes to inducing labor, fenugreek seeds have had diverse benefits for your skin, hair, and health. Both methi seeds and leaves are generally available and broadly used in the Indian kitchens because of its amazing health benefits. It has minerals, fibre, iron, protein, vitamins (C and B), potassium, alkaloids and etc. It helps in treating the common digestive problems like loss of appetite, stomach upset, stomach inflammation or gastritis and etc. Its good for Kids and can be served with paratha, roti/naan and rice.

Ingredients Required

200 gm paneer

2 onions (finely chopped)

Tomato puree

Methi leaves/ Fenugreek

Boiled peas

Ginger garlic paste

Hari mirch / green chili (chopped)

Tej Patta / Casia

Malayi/ Cream

Milk

cashew nuts

2-3 cloves

spices and salt

Directions

Add methi in a bowl full of water. Add 1/4 tbsp salt and keep it aside for 20 minutes. Rinse & squeeze them and chop well. Now add 1/2 tbsp oil or ghee and add finely chopped methi. Stir and Saute till they wilt. keep it aside.

Add oil in the same pan and add cumin seeds, tej patta and cloves. stir and saute till the cumin seeds splutter. Add chopped onions and green chilies. Fry till the become pink. Add tomato puree and ginger garlic paste. Add chopped cashews and stir well. Fry till oil separates.

Now cool down this mixture and grind it in a mixer. Add about 1/2 cup of water to a smooth paste.

Take the same pan & add the mixture along with methi and add spices. Add 1/2 tbsp garam masala. Saute the entire mixture for 5-8 minuted. Add 1/4 cup of cream and 1/4 cup of milk. Add 1/2 cup boiled peas and stir well.

Add paneer cubes and salt & sugar. Simmer on low flame and garnish it with coriander leaves and serve hot.