Paneer Methi Matar/ Cottage cheese fresh Fenugreek leaves and green peas gravy

This dish brings together the earthy bitterness of methi, the mild sweetness of peas, and the rich creaminess of cashew nuts, paired with a tomato -olive salad and parathas.

Ingredients

Main Ingredients:

1 bunch fresh fenugreek leaves (methi) – leaves only, washed and set aside

100grams fresh green peas

500grams paneer, chopped into cubes

15–20 cashew nuts

1 tablespoon dry fenugreek leaves (kasuri methi)

For the Base:

2 medium onions, sliced

3 medium tomatoes, finely chopped

3 green chilies, chopped

1 teaspoon ginger-garlic paste

Spices:

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon pepper powder

½ teaspoon garam masala powder

½ teaspoon chili powder (adjust as per taste)

Salt to taste

Method

1.

Heat clarified butter in a pan. Add sliced onions and sauté until translucent.

Add chopped tomatoes and a teaspoon of salt. Cook until the tomatoes soften completely.

2.

Stir in the ginger-garlic paste, spice powders, and dry fenugreek leaves.

Add the fresh fenugreek leaves and sauté well. Once done, allow the mixture to cool.

3. Prepare the Gravy:

Grind the cashew nuts into a fine powder.

Blend the cooled methi mixture into a smooth puree, adding water as needed.

4.

In a pan, heat some clarified butter. Add green peas and stir-fry briefly.

Pour in the prepared cashew-methi puree and add 1 cup of water. Let it cook for a few minutes.

5.

Gently add the paneer cubes and mix well.

Crush the dry fenugreek leaves between your palms and add them to the dish.

Adjust salt , water only if required and chili powder as per taste.