Firstly, take 1 bunch methi leaves in a large bowl.

Add 1 tsp salt and soak for 15 minutes.

Squeeze off the water, this helps to remove bitterness from methi.

Chop them finely making sure the methi is clean. Keep aside.

In a kaai, heat 2 tbsp ghee and saute chopped methi.

Once the methi turns aromatic, keep it aside.

Add 2 tbsp oil, pinch hing, 1 tsp cumin, 1 inch cinnamon, 1 black cardamom and 4 cloves. Saute on low flame until the spices turn aromatic.

Add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.

Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder. Saute until the spices turn aromatic.

Now add 1 cup tomato puree, 1 tsp salt and cook well.

Cook until the oil separates from the sides.

Add 2 cup hot water and adjust the consistency.

Further add 20 cubes paneer, 2 tbsp cream and mix gently.

Cover and simmer for 5 minutes or until the flavors are well absorbed.

Now add ½ tsp garam masala and mix well.

Finally, enjoy Methi Malai Paneer Recipe with roti and rice.