Rich Methi Chaman(Paneer)

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Methi chaman is a delicious gravy based dish from the Kashmiri pandit cuisine. Methi is fenugreek leaves and chaman is paneer in Kashmiri language.
Ingredients:
150-200 gms fenugreek leaves, cleaned and chopped
200 gms paneer cut into small cubes 
2 medium chopped onions
2-3 finely chopped tomatoes
1 tbsp ginger-garlic paste
1 tsp jeera/cumin seeds
1 tsp freshly made green chilli paste OR
2-3 medium spicy very finely chopped chillies
1 tbsp kashmiri red chilli powder
1 tbsp tikkha red chilli powder
1 tbsp coriander powder
1/4 tsp haldi/turmeric powder
1 tsp saunf/fennel powder
1/2 tsp dry ginger powder
1 tsp garam masala
1 tsp green cardamom/elaichi powder
1 tbsp kasuri methi powder
1 cup + 1 tbsp fresh cream
3 tbsp cashew paste
Salt as per taste

Recipe:
1. Blanch the chopped methi leaves in the boiling water and immediately put it in the cold water to maintain the green colour. Keep it aside.
2. Beat the cream to smooth texture and keep it aside.
3. In a kadai, take little oil add little jeera seeds. Once it splutters add chopped onions. Saute till it turns little brown/translucent.
4. Add the ginger-garlic paste and green chillies or paste. Saute it well for a min.
5. Add chopped tomatoes and salt. Mix well. Saute till they are soft.
6. To this add red chilli powders, coriander powder, garam masala, haldi, saunf powder, dry ginger powder. Saute well.
7. To this add blanched methi leaves and saute for 2 mins.
8. Add cashew paste and mix well. Saute for 2 more mins. 
9. Add 1/2 cup of water, mix well. Cover and cook for 3-4 mins.
10. Finally add cream and mix well.
11. Then add the paneer cubes and mix well.
12. Bring the gravy to boil. Add the elachi powder and kasuri methi powder. Do not mix these spices. 
13. Switch off the flame. Keep the kadai closed and let the spicy leave the its aromatic flavour to the gravy. Mix these spices to gravy just before serving.
14. Garnish with 1 tbsp of cream and sprinkle little kasuri methi while serving. Enjoy it with hot gheewale phulkas and boondi raita.

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