Paneer Methi Malai Dream: Paneer Methi Malai + 2 Naans

 :

250 grams paneer, cubed
250 grams fresh fenugreek leaves (methi), chopped
250 grams cream
130 grams milk
130 grams onion, finely chopped
15 grams ginger garlic paste
70 grams cashew nuts, soaked in warm water
6 grams green chili, finely chopped
6 grams garam masala
5 grams turmeric powder
5 grams cumin powder
5 grams coriander powder
30 gramss ghee or butter
15 grams Salt
Fresh coriander leaves for garnish

 Instructions:

1. Heat ghee or butter in a pan. Add chopped onions and sauté until golden brown.

2. Add ginger garlic paste and green chili. Sauté for another minute.

3. In a blender, make a smooth paste of soaked cashew nuts and a little water.

4. Add the cashew paste to the pan. Cook until the mixture thickens and the ghee starts to separate.

5. Add turmeric powder, cumin powder, coriander powder, and salt. Mix well.

6. Add fresh fenugreek leaves and cook until they wilt.

7. Add cream and milk. Stir continuously to avoid lumps.

8. Add paneer cubes and garam masala. Simmer for 5-7 minutes until the flavors meld.

9. Garnish with fresh coriander leaves.

 Naan:

 Ingredients:

500 grams all-purpose flour (maida)
125 grams curd (Dahi)
5 grams sugar
6 grams baking powder
5 grams baking soda
30 ml refined oil or ghee
15 grams Salt
Water, as needed

 Instructions:

1. In a mixing bowl, combine all-purpose flour, Curd (Dahi), sugar, baking powder, baking soda, oil, and salt.

2. Gradually add water and knead into a soft and smooth dough.

3. Cover the dough with a damp cloth and let it rest for at least 2 hours.

4. Divide the dough into equal-sized balls. Roll out each ball into an oval or round shape.

5. Cook the rolled naan on a hot tawa or griddle until puffed and golden. You can brush it with butter or ghee for added flavor.

 Serving:

Serve Paneer Methi Malai hot with the freshly made Naan. Enjoy the delightful combination of creamy paneer curry and soft naan!