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Fenugreek-Scented Cheese with Cream
Methi Malai Paneer
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2008
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 1 teaspoon 1 tablespoo
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
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This was delicious! Rich, even though I used half-and-half rather than cream. I liked the texture/taste the almonds gave this, though I’m not sure how authentic it is. RIP Raghavan 😞.
Hi Penny. Thanks for sharing—sounds great. Did you take a photo? We especially love to see pix for recipes in books like this which don't themselves contain photos...
No I didn’t take a photo of this - and I photograph most of my food! Probably because I made it in advance to eat later in the week. It wasn’t especially lovely but I will try to take a good shot when I eat it for lunch again later this week.
Thank you - that would be great! Incidentally we're going to be running a competition in April with a prize for the best photo added to a non-photo recipe on ckbk...