Paneer Kasuri Methi Masala (Paneer Curry with Dry Fenugreek Leaves)

Paneer Masala

Sometimes the brain bursts with creativity but the body simply does not allow. Reason being, on most days we end up coming home so tired from office that we dont feel to move at all, let alone going to the kitchen.And that too with the horrific traffic jam which has started and that has increased the journey back home by another half an hour.Feels like destination home seems to be never land!So when I come back early from office, I always make it a point to give the creativity of the brain a  physical hands on too.This was on such a day.I had arrived early,bought all the ingredients requied(actually most of the items were already available save a few) and got involved directly in the kitchen.

The recipe borrows heavily from the Chicken Butter Masala and unfortunately I havent been able to provide a convincing name to it.Its a typical Indian Paneer Masala that uses Roasted Dry Fenugreek leaves,butter,onions and garam masala - but no tomato.


Ingredients:

• Paneer: 200 gms. Cut into 15-18 pieces.
• Onion Paste:200 gms.Paste.
• Garlic:2 cloves.Crushed.
• Ginger: A small 1/2 inch piece. Crushed.
• Curd:100 gms.Whisked.
• Butter:Melted butter.4 table spoon.Only to be added at the end.
• Vegetable Oil: 2 tb sp for frying the paneer. 2 tb sp - for the curry.
• Salt - To taste.
• Garam Masala Powder: 1 tsp.
• Dried,Roasted and Powdered Fenugreek Leaves: 1.5 tsp

Powdered Spices:

• Coriander Powder:2 tsp.
• Turmeric Powder:1 tsp.

Whole Spices:

• Green Cardamon: 3 pcs.
• Cloves: 4-5
• Black Pepper: 5-6.Crushed.
• Cinnamon Stick:One 1 inch piece
• Cumin Seeds: 1 tsp

Procedure:

• Heat some oil in a pan.
• Fry the paneer slices on all the sides in oil. Lightly spread some salt to taste on the paneer and stir the paneer slices for 3-4 minutes under low heat.
• In a wok/kadai heat the vegetable oil meant for the curry.
• Once the oil gets hot, add the whole spices in it first. 
• Let the spices sputter and crackle, then add the crushed ginger and garlic.
• When the smell of the ginger/garlic evolves, add the onion paste.
• Increase the heat to high and add the powdered spices to the mixture. Stir thoroughly for 4-5 mins until oil separates from the mixture and the rawness of the mixture gives it a more mature texture and flavour.
• Add 50 ml of warm water to the mixture and add the fried paneer.
• Reduce the heat to low and put a lid on the wok. Let the mixture cook for 15 mins under the lid.
• The gravy should become uniform and homogenous by now. Add the whisked curd and stir for 3-4 mins.
• Check the level of salt and add more if required.
• Add the garam masala powder and the dry fenugreek leaves powders and stir for a further couple of mins.
• Add the whole portion of the melted butter at the end which leaves the lasting butter feel to the masala.
• Give one final stir and remove the curry from the oven.

Serve hot with paranthas.