Methi/ Fenugreek Leaves-1 cup (finely chopped)
Methi Seeds-1 tsp
Cumin Seeds-1 tsp
Cinnamon-a small piece
Red Chilly Powder-1 tsp
Coriander powder-1 tsp
Turmeric Powder-1/4 tsp
Coriander Leaves-2 tbs
1. Heat 2 tbs of ghee in a non stick pan and add cubed paneer pieces.
2. Fry them until golden on all sides. You can also deep fry the paneer pieces.
3. Transfer them to a bowl of water. This keeps the paneer pieces soft.
4. Heat oil in the same pan along with the remaining ghee.
5. Add methi seeds. When it turns brown, remove the seeds with a spoon and discard. We need only the flavour of the seeds.
6. Add cumin add onion paste.
7. To prepare onion paste, boil sliced onions along with 2 cloves and a piece of cinnamon in 1/2 cup of water. When the onions turn soft, and the water is reduced, gring it into a smooth paste.
8. Saute the onion paste until it lets out oil.
9. Add the methi leaves, turmeric powder, salt, coriander powder and red chilly powder.
10. Cook on medium flame until the leaves wilt.
11. Add whisked curd, milk and 1/2 cup of water and bring the mixture to boil.
12. Add the paneer pieces and cook until the gravy thickens.
13. Transfer to a serving bowl, garnish with coriander leaves and serve.
Yesterday I prepared this gravy to go with the soft Kahmiri roti. Even this gravy is from the mughlai cuisine. This is a curd based gravy and tastes very rich along with the rotis. I have sauteed the paneer until golden. But if you choose to deep fry, it will increase the taste. You can also add them as it is with out any frying and you will end with super soft paneer in the gravy. To get a smooth grvy, whisk the curd nicely before adding it to the gravy. Otherwise the gravy will look granular. I also used oil instead of ghee but it is totally your choice to use ghee.