A delicious vegetarian favourite – Indian cottage cheese, fenugreek leaves and green peas in a creamy white cashew based gravy.
2 tbsp oil
1 tsp cumin seeds
1 red onion, diced
1 tsp salt, or to taste
1 tbsp ginger garlic paste
½ tsp turmeric powder
1 small green chilli, chopped
10 cashew nuts, broken
1 tomato, chopped
1 tsp butter
4 tbsp Rasoi Magic Methi Mutter Malai Spice Mix
150g green peas
1 cup fresh methi (fenugreek leaves) or spinach, chopped
150g Paneer, cubed
½ tsp garam masala
1 tsp sugar
½ cup fresh cream
Heat oil in a pan. Add cumin seeds and sauté for a minute.
Add the chopped red onion, salt and sauté until the onions become translucent. Add ginger garlic paste, turmeric powder, cashew nuts, green chilli and sauté until the raw flavour is gone.
Add chopped tomatoes and sauté until they soften. Remove the mixture from heat and set aside to cool. Add the mixture to the blender and grind it to a smooth paste.
In the same pan, melt the butter on a medium heat and add the ground paste and stir well.
Mix the Rasoi Magic Methi Mutter Malai spice mix with milk and add it to the pan. Simmer the sauce for 5 – 7 minutes.
Add green peas, fresh methi or spinach, paneer and mix well. Cover and bring the sauce to a boil on a medium heat.
Add garam masala, sugar and stir in the fresh cream and simmer for 2 -3 minutes. Check the seasoning and remove pan from heat.
Serve with hot roti and steamed rice.