M3P: Methi-Mutter-Malai-Paneer

Ingredients

2 1/4 cups chopped fenugreek (methi) leaves
1 cup paneer cubes
1/2 tsp cumin seeds (jeera)
1 onion, chopped
2 large tomatoes
3/4 cup boiled green peas
3/4 cup milk
a pinch of sugar
3 tbsp oil
salt to taste
2tbsp garam masala
1tbsp red chilly powder
1 1/2 tbsp kitchen king or sabji masala
1 tbsp coriander powder
Pinch of amchur (Optional)

To be ground into a paste


1 onion
4 green chillies
Piece of ginger (adrak)
3 cloves of garlic (lehsun)
2 tbsp cashewnuts (kaju)
2 tsp poppy seeds (khus-khus)

Method:


-Wash the fenugreek leaves. Add 1/2 teaspoon of salt. Wait for 15 minutes and then squeeze out the water.
-Put the tomato in hot water for 10 minutes. Remove and blend into a puree.
-Heat 2 tablespoons of oil, add the cumin seeds and fry until they crackle. Add the fenugreek and cook for 3 to 4 minutes. Remove the fenugreek.
-Add the balance 1 tablespoon of oil and heat again. Add the onion and fry until golden.
-Add the paste and fry for 1 minute. Add the tomato puree and dry masala and fry again. Add the peas, Paneer, fenugreek, milk, sugar, salt and a little water and cook for a few minutes.
-Serve hot.