Paneer Methi (Methi Malai Paneer)

Ingredients

• Paneer

  Raja Foods LLC

  8 oz. or 224g

• Tomatoes

  Red, ripe, raw, year round average

  1 ½ cup, chopped or sliced or 270g

• Ginger

  Spices, ground

  ½ tbsp or 3g

• Peppers

  Hot chili, green, canned, pods, excluding seeds, solids and liquids

  1 pepper or 73g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cumin

  Spices, cumin seed

  ³⁄₁₆ tbsp, whole or 1g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Cashews

  Raw, Organic - Sage Valley

  ½ oz or 14g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Fennel Seed, Ground

  Castella

  1 teaspoon or 100g

• Fenugreek, Ground

  Castella

  1 teaspoon or 100g

• Fenugreek seed

  Spices

  1 tsp or 4g

• Salt

  Table

  1 tsp or 6g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Garam Masala

  Badia

  ¼ tsp or 6g

Directions

1. Rub the kasoori methi between your palms and remove the stems if there is any, set aside.
2. Blend tomatoes, ginger, green chili to fine paste. Set aside.
3. Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out.
4. Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute.
5. Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat.
6. Paneer Methi is ready.