Paneer Methi Makhni

Ingredients 

• 400 grams paneer (cottage cheese), cut into medium cubes
• 1 teaspoon dried fenugreek leaves (kasoori methi)
• 1 1/2 cup chopped fresh fenugreek leaves (methi) 
• A pinch of dried fenugreek leaves (kasoori methi) 
• 2 1/2 tablespoons oil
• 1/4 star anise
• 2-3 green cardamoms
• 5-6 black peppercorns
• 1/2 inch mace blade
• 1 1/2 inch cinnamon stick
• 1 bay leaf
• 1 medium onion, finely chopped
• Salt to taste
• 1 1/2 tablespoons ginger-garlic paste
• 2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon paneer masala
• 1 cup fresh tomato puree
• 1-2 green chillies, chopped
• 1/2 cup yogurt
• 1/2 cup fresh cream
• 1 tablespoons chopped fresh coriander leaves 

Method

1. Heat oil in a non-stick pan, add star anise, green cardamoms, black peppercorns, mace blade, cinnamon and bay leaf and saute till fragrant.
2. Add onion and a pinch of salt, saute for 3-5 minutes or till golden brown. Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smells disappear.
3. Add salt, red chilli powder, turmeric powder and Tata Sampann Paneer Masala. Reduce heat. Crush dried fenugreek leaves and add and mix well. Add 2 tbsps water and sauté for 30 seconds.
4. Add tomato puree and mix well. Cover and cook for 5 minutes or till oil separates.
5. Add green chillies and mix. Switch the heat off, add yogurt and mix continuously.
6. Place the pan back on the heat, add fresh fenugreek leaves and mix. Add 2 tbsps water and mix well. Reduce heat to medium, cover and cook for 5-7 minutes or till the fenugreek leaves get cooked.
7. Reduce heat to low, add ¼ cup fresh cream and mix well.
8. Add cottage cheese cubes, dried fenugreek leaf powder and coriander leaves, mix gently, cover and cook on low heat for 2-3 minutes.
9. Transfer into a serving bowl and serve hot with roti, paratha or naan.