Kasoori Methi Malai Matar Paneer
|Cottage cheese/Paneer||2 Cup (32 tbs), cubed|
|Kasuri methi/Dried fenugreek leaves||3 Tablespoon|
|Khus khus/Poppy seeds||2 Teaspoon|
|Garam masala powder||1⁄2 Teaspoon|
|White pepper powder||1⁄4 Teaspoon|
|Green peas||1⁄2 Cup (8 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
Chop 1 small onion,tomato and green chillies and fry in 1 tbs oil until onion starts to change color.
Grind fried onion, tomato, green chillies, cashews, khus khus, garam masala powder, white pepper powder (optional) salt, add a cup of water and grind into a smooth paste.
Heat a deep skillet. Add 2 tbs of oil. Add kasoori methi and add the ground mixture as soon as the methi starts becoming brown (the leaves tend to burn very soon and hence be careful not to burn them).
Add cooked green peas (If using frozen peas, you can add them directly otherwise, add peas after boiling them for 2 minutes in the microwave).
Add 2 cups of milk. Stir and allow the mixture to come to a boil.
Add cubed Paneer pieces. Continue cooking for another 2 minutes (Do not over-cook as the Paneer might start falling part).
Stir in half a cup of whipped cream just before removing from stove.
Serve Warm with any Indian Bread.