Kasuri Methi (Fenugreek leaves) Butter Paneer

This is one of the items on my South African Thali 1 🙂

There is no doubt that paneer in any form is a super hit.  I particularly love the flavour that the fenugreek leaves adds to this dish.  And what meal doesn’t taste good with fresh cream rite!   You will definitely enjoy my version of Kasuri Butter Paneer 🙂

Simply decadent and oh so delightful 🙂 Butter paneer

Preparation:       5 minutes

Cook time:          25-30 minutes

Serves:                 4

1 tbsp (15ml) canola oil

¼ tsp black mustard seeds

¼ tsp cumin seeds

1 – 2 cinnamon sticks 5cm pieces

2 cardamom pods

2 sprigs young curry leaves roughly torn (20-25 leaves)

½ cup (125ml) Onion finely diced

1 tsp (5ml) fresh garlic paste

2 tsp (10ml) fresh ginger paste

2 tbsp (30ml) dried fenugreek leaves (karsuri methi)

2-3 finely chopped chilli (optional)

1 tbsp (15ml) coriander powder

½ tbsp (7.5ml) cumin powder

1 tsp (5ml) fennel powder

1 tsp turmeric powder

1-2 tbsp (15-30ml) medium/hot chilli powder

1 tsp (5ml) garam masala

2 cups (500ml) liquidised tomatoes

1 – 1 ½ tsp salt

½ cup water (optional)

250ml fresh cream

200g paneer cut into cubes

Fresh coriander leaves – garnish

Let’s cook 🙂

• Heat oil in a pot. Add mustard & cumin seeds, cinnamon, cardamom and curry leaves.  Once seeds pop and leaves splatter add onions – cook until golden brown. Lower heat.
• Add garlic, ginger and chilli – fry a few seconds.
• Toss in fenugreek leaves, coriander powder, cumin powder, fennel powder, turmeric powder, chilli powder and garam masala. Give it a quick stir and then pour in liquidised tomatoes.  Season with salt.  Cook for 10-15 minutes until tomatoes are cooked through.  Add a bit of water at a time, should tomatoes start to stick.
• Once tomatoes have cooked – Pour in fresh cream. Bring to a boil – add paneer cubes – lower heat and simmer for 5-8 minutes.
• Garnish and serve hot 🙂