Fenugreek-Scented Cheese with Cream

Name: Fenugreek-Scented Cheese with Cream (Methi Malai Paneer)
Yield: Serves 4
Cuisine: India
Ingredients: 2 tablespoons canola oil; 8 ounces Doodh paneer, cut into 1-inch cubes and fried (see box); 1 tablespoon slivered blanched almonds; 1 teaspoon cumin seeds; 1 cup chopped fresh or frozen fenugreek leaves (thawed if frozen); or 2 tablespoons dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see Tip); ½ cup heavy (whipping) cream; 2 tablespoons tomato paste; 1 teaspoon coarse kosher or sea salt; ½ teaspoon Punjabi garam masala

Methi Malai Paneer

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Once you have fried paneer cubes on hand in your refrigerator or freezer, this curry is a cinch to make. (Extra-firm tofu, fried golden brown, provides the same crispy exterior and soft, protein-rich interior.) The crunchy almonds offer textural contrast to the cheese, while the tomato paste leaves a tart aftertaste.

Ingredients

2 tablespoons canola oil
1 teaspoon cumin seeds
1 tablespoo

Asia
India
Gluten-free
Vegetarian
cheese
Spicy

Method

Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are aromatic, 5 to 10 seconds. Stir in the almonds and stir-fry until they are golden brown, 1 to 2 minutes.
Add the fenugreek leaves and the cream. Stir the tomato paste into the creamy green curry, adding an intense red to the col