250 gms paneer
4 medium sized onions
8 to 10 flakes of garlic
4 to 5 green chillies (to taste)
6 to 7 pieces of cashewnuts
3 small bunches or 1 big bunch of fresh methi leaves
1/2 cup fresh curd
1 tsp fresh malai removed from milk
Method:
Cut the onions lengthwise. Heat ghee in a
vessel. Add these onions along with the flakes of garlic and slit green chillies and saute
for 10 mins on slow fire. Remove from fire and cool. Then grind this mixture along with
cashewnuts, curd and malai.
Keep the same kadai on fire and add this
ground paste along with salt and methi leaves, washed and drained of water. Cover the
kadai and keep on slow fire till the methi changes colour and turns slightly brown. Then
add garam masala powder - 1/4 tsp. Then add the paneer water (if paneer is made at home)
or else plain water about 3/4 glass. When the gravy starts boiling, add the paneer that
has been cut into cubes - should be kept on slow fire for 10 minutes. To be eaten with
Aloo Parathas, Methi Parathas or Plain Parathas.
