Wash methi leaves thoroughly to get rid of mud or dirt if any. Pluck them from stem and chop them. Keep these aside.

Cut the paneer into cubes and keep this aside.

In a thick bottomed pan heat up ghee or oil and cook it over medium heat for one minute. Add sliced onion in the pan.

Add green chilli and ginger and fry for 4-5 minutes till slightly pink in color.

Add chopped tomato and cook for 6-7 minutes again, add salt along with tomatoes. It helps to cook them faster and soften them. Add tomato paste and cook it further for 2 minutes.

Now switch off the heat and allow the masala to cool down and blend it into smooth paste.

In the same fry pan heat another tablespoon of ghee or oil and add cumin seeds. Allow them to crackle and add blended masala paste.

Now add red chilli powder, turmeric powder and stir fry everything for a minute.

Now add fenugreek leaves or methi leaves into the pan, cook them for 5 minutes till these become soft.

Add milk and bring the gravy to a boil, add paneer cubes and mix them well.

Add kasuri methi for enhanced taste and also cashew paste.

Stir the curry and bring to a boil. Switch off the heat and serve the methi malai curry hot/warm