Methi Paneer

Method

1. Add your onion, tomato, ginger, and garlic into a food processor or blender and whiz up to make a paste – if you don’t have one, you can also grind down in a mortar and pestle, just takes a little longer.
2. Place a large pan on medium heat with your oil. When hot, add in your Kashmiri chilli powder, turmeric, and a small pinch of your fenugreek leaves and sauté for 1 min. Add in your tomato/onion paste and sauté for a further minute. Add in your remaining spices, sauté for 30 seconds, then cover with a lid and leave on low-med heat for 2 minutes, stirring in between.
3. Add your yoghurt to your sautéed paste and stir to combine – cooking for 1 min. Add in your remaining fenugreek leaves and stir, then follow with your water and salt, mix to combine, and sauté on low heat for 2-3 mins. Finally, add in your paneer cheese cubes and stir through. Serve with rice and enjoy!