Methi Malai Mutter Paneer

This curry has a subtle bitter taste coupled with the sweetness of peas and the richness from the Cream. I was debating between the Potatoes or Paneer although one is not a substitute for the other, widely different in textures and taste, I went with Paneer as I had some unused portion in the fridge.You can serve this with Roti or Rice.

1 bunch Methi Leaves, leaves separated and rinsed to take any sand particles out and chopped
1/2 block Paneer, cubed
1 cup fresh cream
2 cups frozen peas, thawed (Alternately, if using dried peas, soak them in water overnight and boil them till tender)
2 Onions, finely chopped
2 Tomatoes
2 tbsps Tomato Paste or Puree
1tbsp Butter
2 tbsps Oil + 1tbsp Oil
1 tbsp Garam Masala
2 tsps Cumin Coriander powder
4 Green chillies, finely chopped
1 tbsp Paprika
1/4 tsp Turmeric

• Heat 1 tablespoon oil in a pan
• Shallow fry the paneer cubes until the cubes turn slightly brown
• Place them on a paper towel to drain any excess oil
• Heat 2 tbsps of oil
• Add Onions and cook until they become soft and translucent
• Add the Tomatoes and green chillies and cook till soft
• Add the Cumin, Coriander powder, Turmeric and Garam Masala.
• Cook till the flavors are absorbed 
• Add the Methi leaves and cook till the leaves are wilted
• Stir in the tomato puree and add the peas
• Cook for 3-4 min
• Add cream and continue simmering for another 5 min
• Stir in Paprika
• Add in the Paneer pieces
• Serve hot with Roti

•