Ingredients :

• 500 gms paneer ( fresh or frozen)

• 2 cups fresh methi leaves

• 3 onions chopped finely

• 5 tomatoes chopped finely

• 1 tbsp chopped garlic

• 1 tbsp chopped ginger

• 2 chopped green chillies

• 4 tbsp cashewnut paste

• 1 cup cooking cream

• 1 tsp jeera (cumin seeds )

• 1 tsp turmeric powder

• 2 tbsp chilli powder

• 1 tbsp coriander powder

• 1 tsp garam masala

• 1 tbsp fennel seeds roughly grounded

• 1/2 tbsp ginger powder

• 2 tbsp kasuri methi ( dried methi leaves)

• 1/4 cup chopped corainder leaves

• salt as per taste

Method:

1. Pluck the methi leaves from the stem, wash and keep aside.

2. Keep the frozen paneer in water for some time then lightly squeeze and keep for future use.

3. Soak the cashewnuts in warm water for half an hour and then grind to a fine paste.

4. In a pan or kadai heat 3-4 tbsp oil then add the jeera when it splutters add the garlic and saute for a few seconds then add the ginger, again saute ,to it add the chopped onions and green chillies. Cook on medium flame stirring at intervals till the onions are golden brown in colour. Add the chopped tomatoes and salt and cook till mushy and oil drops are seen on the sides of the pan. Add all the remaining dry spices and the methi leaves with one cup water.Cover and cook for 5 minutes.

5. Add the cashew paste and cook for few seconds then add the paneer, cream and half the corainder leaves .Allow it to simmer on low flame for 2-3 minutes.

6. Remove in a serving dish and garnish with the remaining chopped corainder leaves.

Enjoy with this yummy methi chaman with butter naan, bread kulcha or parathas.