Methi Paneer Mutter Malai

Paneer in a rich creamy Gravy!! This is what I can explain this dish in one sentence. The bitterness of fenugreek leaves and richness of this gravy go very well together. I googled a lot for a perfect recipe for this, and tried a lot of times. But, this time, I gave a twist of my own and the result was too awesome. My sweetheart was very happy and asked me to prepare this very often.
I have shallow fried the paneer a litlle before adding it in to the gravy. You can skip that step also. 
Here's the recipe

 

Ingredients

To Grind

• Onion - 2 big, sliced
• Ginger - 1 inch piece
• Garlic - 3 cloves
• Green chillies - 2 (or according to tatse)
• Cashews - 8 or 9
• Almonds - 8 or 9
• Poppy seeds - 1 tblspn
• Water - 2 cups

Other Ingredients

• Oil - 2 tsp
• Cumin seeds - 1 tsp
• Onions - 1, finely chopped
• Fenugreek leaves (dry or fresh) - 1 cup
• Salt - to taste
• Sugar - 2 tsp
• Tomato puree - 1 tblspn
• Cumin powder - 1 tsp
• Coriander powder - 2 tsp
• Garam masala powder - 1 tsp
• Milk - 1/2 cup
• Cream - 1 tblspn
• Lemon juice - 1 tsp
• Paneer - 150 gms, cut in to cube
• Oil to shallow fry paneer (optional)
• Coriander leaves to garnish

 

Method

To Grind

• Combine all the ingredieents in the "To Grind" list in the ingredients section. Bring this to boil. Let it simmer for 15 - 20 minutes. Turn off the heat and allow it to cool down completely and then grind into a very smooth paste. Keep aside

How to Proceed?

• Inorder to remove the bitter taste from fenugreek leaves, soak them for 20 minutes in the salt water
• Drain the water from the leaves and keep it aside.
• Heat 1 cup of water in a vessel and bring this to boil. Add fenugreek leaves and boil for another 2 minutes. Turn off the heat and let it cool and then chop them finely
• Skip the steps 1 and 2, if you are using dried fenugreek leaves(kasuri methi)
• Heat oil in a pan and crackle cumin seeds. Add onions, salt and sugar.
• Cok the onions till translucent. Add the ground onion, cashew and almond paste, fenugreek leaves(you can add dry kasuri methi at this point) and some water. Close the lid and let it cook for 5 mins, stirring occasionally.
• Add tomato puree, coriander powder and cumin powder. Close the lid again and allow it to cook for another 4- 5 minutes.
• Add garammasala, milk and cream. Give it a good mix and cook until the gravy is thickened a bit. It will take 5 minutes.
• Shallow fry the paneer in little oil (optional) until it is golden brown from all the sides and add in to the gravy. Cook for 1 minute and the turn off the heat.
• Your Paneer methi mutter malai is ready to be served. Garnish with coriander leaves and serve hot with hot phulka, naan, paratha ghee rice or anything of your choice.