Paneer: 250 grams or 1 cup cut into small square cubes
Fresh Methi Leaves: 1 cup
Dried Kasturi Methi leaves: ½ Tablespoon
Butter or ghee or oil: 1 tablespoon
Cumin Seeds: ½ Teaspoon
Fennel Seeds(Saunf): ½ Teaspoon
Poppy seeds: 1 Tablespoon
Onion: 1 medium size onion, chopped
Ginger: chopped, 1 teaspoon
Green chili: chopped, ½ teaspoon
Milk cream: 3 Tablespoon
Salt: 1 ½ Teaspoon or to taste
Black pepper powder: 1 Teaspoon
Garam Masala Powder: 1 Teaspoon
Water: As required
Wash the methi leaves 2-3 times in fresh water. Drain the water and chop the leaves into small pieces. Transfer the chopped methi leaves in a bowl, add ½ teaspoon salt and keep it aside for 10 minutes. After 10 minutes you can see the salt has left water. Squeeze out the chopped leaves out of the water and save it in a different bowl for later use. We do this step to avoid the slightly bitter taste of methi leaves.
Soak poppy seeds and cashew nuts in ¼ cup of water for 10 minutes and blend it all into paste. Keep it aside.
Blend ginger, green chili, onion into a smooth paste. Do not use water. Keep aside.
Heat oil in a pan. Add cumin seeds and fennel seeds. After 30 seconds, add ginger, chili, onion paste. Sauté for 2-3 minutes.
Add methi leaves, green peas, salt, black pepper powder, garam masala power. Stir well, Saute for 2 minutes, then cover with lid. Cook it for 4-5 minutes or until leaves and peas are cooked.
Remove the lid. Add cashew-poppy seeds’ paste and milk cream. Mix well and cook for another 3-4 minutes.
Add the paneer cubes. Mix gently and cover it for another 3 minutes.
Turn off the heat.
Crush the dried Kasturi methi leaves in your hand and add it to gravy. It gives a nice aroma to this recipe.