Kasoori Methi Paneer

Indian cottage cheese (Paneer) cooked in thick onion-tomato gravy with a touch of kasoori meethi (dried fenugreek leaves). It gives the dish a lovely aroma and taste. Quick and easy to make. If you are in a hurry, you can make the masala and store in refrigerator a day before. A yummy side dish, kasoori methi paneer goes well with naan, roti or any bread of your choice. 
 

Servings : 4 persons
Preparation time : 15-20 mins
Cooking time : 20 mins

Ingredients :

Indian cottage cheese (Paneer) : 200 gms

Milk : 2 cups
Fresh cream or malai : 2 tbsp
Coriander leaves : for garnish
Oil : 5-6 tbsp
For Masala :

Onions (Boiled) : 3

Tomatoes (Boiled) : 6
Garam masala : 1 1/2 tsp
Red chilli powder : 1 tsp
Turmeric powder : 1 tsp
Cardamom pods : 3
Ginger-garlic paste: 1 tsp
Dried fenugreek leaves (kasoori methi) : 1 tbsp
Green chillies : 2
Coriander seeds :1/2 tsp
Fennel seeds : 1/2 tsp

Method:

1. Cut paneer into cubes. Keep it aside.

2. Boil onions and tomatoes in 3-4 glasses of water. Pressure cook it for only one whistle. Or microwave it for 8 mins.
3. In a mixer pot, take onions, tomatoes, and put all the masala above listed. Grind it to make a fine paste. 
4. Heat oil on a low flame, add the above grinded masala (step#3). Cook it for 5 mins on low flame. 
5. Add paneer cubes, salt and milk. Cook it for another 4-5 mins. 
6. Serve with fresh cream and garnish with coriander leaves.

I have served it with masala bread