Cup of Yum
1. First pluck the methi leaves. Then rinse them very well in water. Chop them finely and keep aside.

making masala paste

1. In a pan or kadai heat oil. Add cumin seeds.
2. Stir and saute till the cumin seeds change color and splutter on low heat.
3. Now add chopped onions.
4. Stir very well and saute them on a low to medium heat till they become light brown stirring often.
5. Then add chopped ginger, chopped garlic, chopped green chilies and chopped cashews. Saute for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.
6. Add chopped tomatoes. Mix well and saute the tomatoes till they soften on medium-low heat stirring often. Switch off the heat once the tomatoes soften. Set the pan aside.
7. When this onion-tomato mixture cools down, add it in a grinder or blender jar. Add about ¼ to ⅓ cup water and grind or blend to a fine smooth paste. Keep aside.

making methi malai paneer

1. In the same pan, now add 2 tablespoons of oil.
2. Add 1 cup tightly packed finely chopped methi leaves. Stir and saute the methi leaves till they wilt and soften on low heat.
3. Next add turmeric powder, Kashmiri red chili powder and coriander powder.
4. Mix and stir the spice powders with the sauteed methi leaves.
5. Now add the ground onion tomato paste prepared earlier. Stir and mix very well.
6. On a low heat saute the entire mixture for 7 to 8 minutes. Keep on stirring so that the masala does not stick to the pan.
7. When you see some oil releasing from the sides, then add ¾ to 1 cup water.
8. Stir again very well. Now add salt as per taste.
9. On a low to medium heat simmer the gravy for 3 to 4 minutes.
10. Now add ¼ cup light or low fat cream. Instead of light cream you can add 2 tablespoons of whipping cream or heavy cream.
11. Stir the cream very well with the rest of the gravy.
12. Add paneer cubes and garam masala powder. Switch off the heat.
13. Now add ¼ to ½ teaspoon sugar. Add sugar as required.
14. Mix very well. Check the taste of gravy and add salt or sugar if needed.
15. Serve methi malai paneer garnished with some grated paneer with tandoori rotis, naan or chapatis or paratha. This creamy gravy also goes well with jeera rice, saffron rice or Kashmiri rice.