Malai-ness
Fenugreek and Cottage cheese in a ghee-based gravy
Ingredients
for the paste
for the gravy
Instructions
Making the paste
  1. Pluck the methi leaves and wash them before chopping finely
  2. In a pan, heat the oil and add the cumin seeds
  3. Stir and sauté till the seeds splutter and then add the onions and sauté on a low fire till brown
  4. Add in the ginger, garlic, chilies and the cashews and stir till the scent of garlic and ginger fades
  5. Add the tomatoes and stir the tomatoes till they soften
  6. Turn off the fire and let it cool down. Then add into a blender and grind till it forms a smooth paste.
Making the sauce
  1. In the same pan, add more oil and add the methi leaves, stir and sauté till they wilt
  2. Add the turmeric powder, Kashmiri red chili powder and coriander powder and sauté
  3. Add in the paste and stir till it’s all mixed
  4. On a low flame, stir everything for a few minutes, making sure that the masala does not stick to the pan
  5. When you see the oil releasing from the sides, add in the water, mix well and add some salt.
  6. Add the fresh cream and mix well with the masala gravy and then add a little sugar and let it simmer on a low flame.
  7. Then add in the paneer cubes till they are cooked.
  8. Serve with roti or rice