A Bong's Kitchen

Though methi paneer is primarily a North Indian dish but I sort of Bengalised (if that could be taken as a word, hehe) it with a few variations like adding potatoes (we Bengalis love to add potatoes in almost all the curries). Fenugreek leaves (methi) is normally cooked as dry saag along with chopped brinjals and potatoes but it also can be cooked with cottage cheese (paneer), adding tomato puree and cashew nut paste. It tastes the best when taken with naans or rotis.

Ingredients :

Fresh paneer cubes - 1 cup
Potatoes - 2 medium sized, boiled, peeled and cut into cubes
Fenugreek (methi) leaves - a bunch (about 150 gms)
Onion - 1 medium sized, finely chopped
Tomatoes - 2 small sized, finely chopped
Ginger-garlic paste - 1 tbsp
Sugar, a pinch
Green chillies  - 3-4 finely chopped
Cashew nut paste - about 3 tbsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Amchur powder - 1/4 tsp
Salt to taste
Refined oil

Method :

Heating enough refined oil in a deep bottomed pan, deep fry the paneer cubes till they are golden brown in colour and drain them on paper napkins. Then in the same oil, deep fry the potato cubes as well and keep aside. Then wash clean the methi leaves under running water and then squeeze out all excess water from them and keep aside. Heat a tbsp of oil in a pan, add the chopped green chillies and the chopped onions and saute for a while till they turn translucent. Then add the ginger-garlic paste and fry for some more time, follow that with the chopped tomatoes and fry again till they are soft and mushy. Now add salt, red chilli powder and turmeric powder and so also the cahsew nut paste and adding some water, give it a boil. Then add the chopped methi leaves and the fried paneer and potato pieces into the gravy, mix well and let it to cook for sometime over low flame by covering the pan with a lid. It will be ready in another 3-4 minutes. Garnish the curry with some fresh cream and serve it hot with naans or rotis.