Methi Malai Paneer

Préparation

At Chai Pani, this creamy paneer is a special dish served around Holi, the Indian Festival of Colors. It showcases several of Spicewalla’s own spices, like garam masala, vibrant turmeric, and aromatic fenugreek. Pro-tip: soaking the seared paneer in warm salted water keeps it juicy while you’re preparing your curry.

*This recipe originally ran stateside on HexClad.com.

1. In a small heat proof bowl, combine boiling water and cashews; let soak for 15 minutes. Drain through a fine mesh sieve set over a small measuring cup. Reserve ¼ cup of soaking liquid. In a blender, puree soaked cashews with reserved soaking liquid until you have a smooth paste. Scrape into a small bowl and wipe out blender. 

2. Meanwhile, in a HexClad 3QT/3 L Hybrid Saucepan of boiling water, cook onion until tender and translucent, about 10 minutes. Using a slotted spoon, transfer onion to blender. Puree, gradually adding water as needed, until you have a smooth paste. Scrape into a small bowl.

3. In a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, heat oil over medium-high. Cook paneer in a single layer, turning occasionally, until golden brown, 3 to 5 minutes. Transfer paneer to a plate—do not wipe out pan. 

4. Return pan to medium heat and add ginger, garlic, and serrano. Cook, stirring occasionally, until fragrant and beginning to brown, 2 to 3 minutes. Add onion paste and a pinch of kosher salt. Bring to a simmer, stirring occasionally, until slightly thickened and light brown in color, 5 to 6 minutes.

5. Stir in cashew paste, white pepper, and turmeric and cook over medium heat, stirring frequently, until fragrant, about 1 minute. Add coconut milk, heavy cream, crushed fenugreek leaves, and garam masala and whisk until smooth. Bring to a simmer and add paneer and frozen peas. Cook, stirring occasionally, until paneer and peas are heated through, about 2 minutes. Season with more salt and garam masala, if needed. Enjoy!

NOTE You can purchase Spicewalla’s spice blends here.