Methi Paneer

This recipe is from Anita Kuppuswamy's (a popular folk singer from Tamil Nadu, India) weekly cooking show. 

Ingredients (Serves 3-4)

Diced paneer – 1 cup (more if you prefer)

Methi (Fenugreek) leaves – ½ cup

Chopped Onion – 1 medium

Cinnamon stick – 1

Cloves – 2-3

Peppercorns – 3-4 (more if you want it spicier)

Methi seeds – 1 tsp

Cumin seeds – 1 tsp

Ginger-garlic paste – 2 tsps

Red chilli powder – 1 tsp

Coriander (dhania) powder – 1 tsp

Turmeric powder – ½ tsp

Curd – ½ cup

Milk – ½ cup

Oil – 1-2 tbsps

Salt to taste

Water

Method

Boil water in a vessel and drop the paneer pieces into it. This makes the paneer soft and more porous. In a vessel, add chopped onion, cinnamon, cloves, peppercorns and water and let it cook. Once the onions are completely cooked (not mushy), remove and place in a blender. Once it has cooled a bit, blend into a smooth mixture. Heat oil in a pan and sauté the methi seeds, cumin and ginger-garlic paste. Once the raw smell of the ginger-garlic paste is gone, add methi leaves and sauté for a few minutes. Add turmeric, chilli, coriander and salt and let it boil for a couple minutes. Add the ground mixture and let it simmer for 5-6 minutes. Once the gravy has come together, add milk and let it boil. As soon as little bubbles start appearing, add the curd and mix well. After a minute or so, add the diced paneer and let it simmer for 5 minutes. Serve with rotis or rice. Bon Appétit!