Assemble all ingredients to avoid last minute rush.

Pluck fenugreek leaves and discard stalks. Wash them very well in running water. Finely chop them and sprinkle 1 tsp of salt over it and mix well.

Let methi leaves rest for 20 minutes in a Bowl, so that methi leaves will release their water with the salt. This process helps in reducing the bitterness of methi leaves.

Squeeze out all water from fenugreek leaves and keep aside.

Wash and finely chop onion, tomato, ginger, garlic, green chillies and cashews.

Cut paneer into cubes.

Heat 1 tbsp oil in a Kadai or Cookpot. Add cumin seeds and let them splutter.

Now add chopped ginger and garlic. Let the raw aroma of garlic goes away. Then, add chopped onions. Stir very well and saute them on a low to medium flame till they become light brown.

Now, add chopped green chilies and cashews.

Add chopped tomatoes. Stir well and saute the tomatoes till they soften.

When this onion-tomato mixture cools down, add it in a grinder jar. Add about ¼ to ½ cup water and grind to a smooth paste. Keep aside.

Now, add ½ tbsp oil in a Pan. Add chopped fenugreek leaves into it and cook them properly.

Next add turmeric powder, red chili powder and coriander powder. Mix and stir them with the sautéed methi leaves.

Now add the prepared onion tomato paste. Stir very well.

On a low flame saute the entire mixture for 7 to 8 minutes. Keep on stirring so that the masala does not stick to the pan.

When masala starts releasing oil, then add 1 cup water and salt.

Mix very well and let it simmer on a low to medium flame for 4-5 minutes.

Now add cream. Mix the cream very well with the rest of the methi masala gravy.

Add paneer cubes and garam masala powder.

Simmer on a low flame for 2 minutes till everything tangle each other very well.

Serve hot Methi Malai Paneer with tandoori rotis, naan or chapatis. This creamy gravy also goes well with jeera rice, saffron rice or kashmiri rice.