First of all wash the fresh methi leaves and sprinkle 1 tsp salt over it, mix lightly and keep aside for 20-30 minutes. (This process with remove extra bitterness of methi leaves)
Now heat 2 tbsp oil in pan, fry jeera, laung, tejpatta, onion, cashew nuts and sabut lal mirch.
When onion looks pink in color add tomato and fry until soft and cooked completely.
Switch off the flame and let it cool down then grind in a smooth paste.
Now check the methi leaves, wash them in running water to remove excessive salt and squeeze completely for no water left inside. Keep aside.
Now heat another 2 tbsp oil in same pan and fry completely squeezed methi leaves for a minute or two.
Now add red chili powder, haldi powder and dhaniya powder and fry for few seconds.
Keep a strainer over the pan directly (or you may do the process in separate bowl) and strain the grinded paste.
Fry until it leaves sides and change the color to golden brown.
Add enough water and let it boil on high to medium flame, Cover and cook at low flame for 6-7 minutes.
Now add paneer cubes and mix lightly, cover and cook at low flame for another 4-5 minutes.
Meanwhile beat the malai/ cream well and then add to the curry, mix lightly and cover the pan, cook at low flame for another 2-3 minutes and then switch off the flame. Leave for 10 minutes.
Serve hot with chapati, paratha, naan, poori or rice. Enjoy!
Recipe Notes
Adding salt to methi leaves is must, otherwise it will be bitter.
Wash and squeeze methi leaves nicely.
Beat the malai well to smooth, otherwise it may curdle while cooking.
Do not add too much water to the gravy, as we want it bit thick consistency.
For the jain cooking, omit onion from this recipe.
You may adjust chili and spices as per taste & tolerance.
You may also cook this gravy with matar instead of paneer.