Methi Malai Matter Paneer

                                 Methi Malai Matter Paneer

          Yet another Punjabi subzi, this dish is mildly spicy and slightly sweet, yet very flavourful. It goes well with rotis and phulkas. Traditional fresh cream and butter is added to make this gravy rich and creamy. But I added unsweetened khoa to this, the taste was simply yummy and similar to the original recipe.

Cuisine: Punjabi/ North Indian 
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Yields: Serves 4

Ingredients:
Peas or Matter: 1 cup 
Paneer: 100 gms
Ginger garlic paste: 1 teaspoon
Unsweetened Khoa: 50 gms 
Kasuri methi: 1 & 1/2 tea spoons
    or 
Fresh methi leaves: 1/4 cup tightly packed
Finely chopped onion: 1 no + 1 no
Green chilli: 2 nos
Cashews: 10 to 12 nos
Coriander chopped: 1 teaspoon
Shah jeera: 1 teaspoon
Oil: 2 tea spoons

Method:
1. Cut the onion roughly into cubes and take a sauce pan, add 2 cups of water, add the onions, green chillies. Let it boil for 2 minutes.
2. Take the onions and green chillies, cool it to room temperature and grind to a fine smooth paste.
3. Cut paneer into cubes, de-shell the peas and keep. Finely chop the remaining onion.
4. Soak cashews in water for 10 minutes and grind it to smooth paste. Crumble khoa using your finger and keep it aside.
5. Place a pan or kadai on the stove over medium flame, add oil when it is hot, add shah jeera and ginger garlic paste. Fry it till the raw smell goes off.
6. Add chopped onions and fry it till it becomes translucent.
7. Now add the ground paste of onions and fry till the oil floats on the top.
8. Add the peas and stir, add 1 cup of water and let it boil.
9. When the peas is cooked, add paneer and let it boil for a few minutes.
10. Add the crumbled khoa and add 1/2 cup of water. Stir well.
11. Now add the cashew paste and cook till the raw flavour of cashews goes off.
12. Add crushed kasuri methi and close it with a lid and led it simmer for 5 minutes.
13. Add chopped coriander and transfer it to a serving bowl.
14. It goes well with roti;s, phulkas or jeera rice or pulao.

Note: 
For ginger garlic paste, it is 1 inch piece of ginger with 6 to 7 pods of garlic.