KASURI METHI MALAI PANEER

Paneer is an absolute love besides fish and meat. Since I do not get fish of my choice here, the frequency of preparing paneer has increased. I first tasted it way back in the late 80's or in the early 90's may be when it was made available in the Kolkata markets for the first time. Almost all of the neighbourhood sweet shops used to sell it. Even when I was in my 20's, I hated vegetables. Mom had to take a lot of trouble to feed me veggies and had to think about alternatives. My brother food altogether at that time, he wanted to play and only play all day. 

Thursday was a full vegetarian day in our home, not at any cost non vegetarian food was cooked on that day. I loved the taste of paneer and accepted it wholeheartedly. The same tradition continues. My junior hates veggies and loves paneer. So, there is no reason why I will not prepare it often at home. I must say the senior is not much of a paneer lover unless you serve it with handmade breads or as a dry appetiser.

I do not always get fresh Methi leaves[fenugreek] in the local market, so I keep a packet of kasuri methi [dried fenugreek leaves] at home. They impart a distinct flavour to a dish. This Kasuri Methi Malai Paneer was flavoured with a spice powder I prepared with Kasuri Methi and few other spices in small quantity. Garnished with some plain yogurt, the paneer curry turned out to be flavourful and creamy. You can use fresh cream instead. Let us prepare this Kasuri Methi Malai Paneer together.

INGREDIENTS :[for the dry spiced powder]

Kasuri Methi Leaves[dried fenugreek leaves] : 1tsp
Black Peppercorns : 8-10
Cumin Seeds : 1/4tsp
Coriander Seeds : 1/2tsp
Fennel Seeds : 1/4tsp
Dry Red Chilli : 1

INGREDIENTS : [ for the paneer curry]

Paneer : 250gm
Tomato Paste : 1/2small cup
Onion Paste : 2 tbsp
Ginger Paste : 1tsp
Garlic Paste : 1/2tsp
Cumin Seed : 2pinches
Bayleaf : 1
Garam Masala Powder : 1/2tsp
Red Chilli Powder : 1/2tsp
Turmeric Powder : 1/2tsp
Salt : As Required
Sugar : 1/2tsp [optional]
Fresh Cream : 1tbsp [I used plain yogurt]
Oil : 2tbsp

METHOD :

Dry roast the kasuri methi leaves, black peppercorns, cumin seeds, coriander seeds, fennel seeds and dry red chilli for a minute and dry grind them to a powder once cool.

Rub a little of salt to the paneer. Heat the oil in a wok. Temper with bayleaf and cumin seeds.

Add the onion paste and fry till golden brown. Add the ginger and garlic pastes and fry for 2 more minutes.

Add the tomato paste and fry for 2-3 minutes. Add the freshly made spice powder, red chilli powder, salt and turmeric. Saute for a minute.

Add a cup of water and let the gravy boil for 3-4 minutes. Add the paneer pieces and let boil for 2 minutes.

Add the garam masala powder, sugar and stir well. Let cook for a minute.

Switch off and let stand for 2-3 minutes. Add the fresh cream [I used plain yogurt]. Enjoy with your choice of bread, fried rice or jeera rice!