METHI MALAI PANEER

INGREDIENTS:

1. PANEER 500 GRAMS (COTTAGE CHEESE)
2. ONIONS 2 MEDIUM
3. GREEN CHILLIES 4
4. GINGER 1 1/2 INCH PIECE
5. TOMATOES 3 SMALL
6. FRESH METHILEAVES FINELY CHOPPED 3/4 CUPS (FENUGREEK LEAVES OR KASURI METHI)
7. KAJU 12 (CASHEWNUTS )
8. DHANYA POWDER 2 TSP (CORIANDER POWDER)
9. RED CHILLI POWDER 1 TSP
10. HALDI POWDER A PINCH(TURMERIC POWDER)
11. GARAM MASALA POWDER 1/3 TSP
12. DESI GHEE/BUTTER/OIL 2 TBSPS
13. FRESH CREAM 1/2 CUP
14. SALT AS PER TASTE
15. BAY LEAVES 2
16. CLOVES 5
17. CHOTI ELAICHI 4 ( GREEN CARDAMOM)
18. CINNAMON SMALL PIECE 1 INCH

METHOD:

1. WASH AND CUT PANEER IN CUBES /RECTANGLE IN A PAN ADD LITTLE GHEE SAUTE THESE PIECES AND  KEEP ASIDE
2. MAKE PASTE OF ONION ,GINGER & GREEN CHILLIES KEEP ASIDE
3. ALSO MAKE PASTE OF TOMATOES
4. MAKE PASTE OF KAJU ALSO (SOAK THEM FOR 2O MINUTES IN WARM WATER BEFORE MAKING PASTE)
5. NOW IN A PAN HEAT  GHEE ADD ALL WHOLE MASALA,BAY LEAVES,CLOVES, CARDAMOM,CINNAMON AND SAUTE 
6. ADD ONION,GINGER,GREEN CHILLI PASTE
7. FRY TILL RAW SMELL ENDS AND OIL SEPARATES
8. ADD METHI LEAVES,MIX WELL & ADD RED CHILLI POWDER,DHANYA POWDER,HALDI SAUTE ,ADD LITTLE WATER IF MASALA IS DRY
9. ADD KAJU PASTE MIX AND COOK FOR 2 MINUTES KEEP STIRRING 
10. ADD TOMATO PASTE AND COOK ON MEDIUM FLAMES TILL OIL SEPARATES KEEP STIRRING
11. ADD FRESH CREAM AND 1 CUP OF WATER MIX WELL COOK  IT FOR 5 MINUTES ON LOW FLAMES
12. ADD SALT AND PANEER MIX ALL WELL COOK FOR COUPLE OF MINUTES MORE ADD GARAM MASALA POWDER MIX
13. SERVE HOT WITH NAAN/ROTI/PARATHA
14. ENJOY..........GOD BLESS

NOTE:YOU MAY ALSO FIRST COOK ALL MASALA THEN BLEND AND COOK INSTEAD MAKING ALL PASTE ONION ,TOMATOES ETC. CHOP THEM COOK THEM LIKE WE DO IN RAJMA THEN BLEND IT