Ingredients
Scale
- 1/4 cup ghee
- 1 bay leaf
- 2 cardamon pods
- 2 cloves
- 1 tsp cumin seeds
- 1/2 stick of cinnamon
- 1 onion – roughly chopped
- 2 green chilies – roughly chopped
- 4 cloves garlic – roughly chopped
- 1/2 inch ginger nub
- 1 large tomato – roughly chopped
- 1/4 cup cashews
- 2 tsp turmeric
- 3 tsp garam masala
- 3 tsp ground coriander
- 2 tsp red chili powder
- 2 tsp ground cumin
- 1/4 heavy cream
- 1/3 cup frozen peas
- 1 bunch methi – chopped and rinsed
- 2 tsp dried fenugreek
- 1 cup grated paneer
- salt to taste
Instructions
- In a small skillet, add the chopped methi and season with salt. Over med high heat cook the methi until it’s completed wilted down. Once cooked, set aside.
- In a large dutch oven or pot, add 2tbsp of ghee over med heat and add all the dry whole spices. ( bay leaf, cardamon pods, cloves, cumin seeds and stick of cinnamon). Cook for 30 seconds until fragrant.
- Next add the roughly chopped onions, green chilies, garlic and ginger. Cook for 3-5 mins until onions are slightly wilted but not golden brown.
- Add in the roughly chopped tomatoes and cashews, lower the heat to med/low and cover pot with lid. Cook for 10 mins and let the tomatoes breakdown.
- Once the mixture is broken down a bit, gently transfer into a heat safe blender and blend the mixture until smooth.
- In the same pot, add remaining 2 tbsp of ghee and the spices (turmeric, garam masala, ground coriander, chili powder and cumin). On med/low heat cook the spices for 30 seconds and add the blended gravy mixture.
- Add the heavy cream, peas and cooked methi from earlier. Give everything a good stir and simmer for 10 mins on med/high heat.
- Add the dried fenugreek and grated paneer. Cook for additional 5 mins and serve with garlic naan and white rice.
Notes
- If the gravy is too thick, simply add 1/4 – 1/2 cup water slowly at a time and see how the consistency changes.
- If you do add water or coconut milk to thin out the gravy, make sure to adjust with spices.
- For a complete vegan version, swap out heavy whipping cream with coconut milk.
- If you do not have heavy whipping cream you can substitute it with sour cream or heavy cream.
- Frozen Methi is also a great shortcut option for this recipe. Make sure to rinse it before cooking it in the pan for a little bit to release the moisture.
- If you are allergic to cashews or don’t have any one hand, you can use almonds or coconut milk for a substitution.
- Prep Time: 10
- Cook Time: 25
- Category: Indian
Keywords: Methi Malai Paneer, Paneer, Indian, Dinner,