#kasoorimethi

Preparation Time – 5 to 10 minutes

Cooking Time – 15 to 20 minutes

Serving – 4

Ingredients

Paneer or Cottage Cheese – 200 grams (cut into ½ inch cubes)

 A paste of Cashew (Kaju) and Melon Seeds (Chal Mogoj) – 2 tablespoons (25 grams of each of the ingredient to make a fine paste)

Kasoori Methi or Dried Fenugreek Leaves – 2 teaspoons (crushed)

Jeera or Cumin Seeds – 1 teaspoon

Laung or Cloves – 2 to 3 pieces

Elaichi or Cardamom – 2 to 3 pieces

Sukhi Laal Mirch or Dried Red Chillies – 2 to 3 pieces

Adrak – Lehsun or Ginger – Garlic Paste – 1 teaspoon (optional)

Haldi or Turmeric Powder – 1 teaspoon

Degi Mirch or Kashmiri Red Chilli Powder – 1 teaspoon

Hari Mirch or Green Chilli – 2 to 3 (slit from between)

Salt to taste

Sugar – 1 teaspoon

Oil –  3 tablespoons

Method

Heat 1 tablespoon of oil in a non stick pan; add the paneer and fry them until they turn light golden-brown in colour. Remove from flame.

Now add the remaining oil; add the whole spices and as they start to crackle and change their colour, add the ginger garlic paste.

Sauté for a few minutes and then add red chilli powder, turmeric powder, salt and sugar.

Then add the cashew and melon paste to the spices. Fry for a few minutes until the spices leave the oil.

 Add 1 teaspoon of fenugreek leaves and cook on medium heat. Then add half a cup of water, reduce heat, cover and simmer for 3 to 4 minutes.

 Add the paneer cubes and sprinkle with the remaining fenugreek leaves.

Cook till the paneer cubes are fully coated with the masala.