First we will tackle the methi leaves. Pluck only the leaves from the bunch and discard the stems.
Wash the methi leaves really well to remove all the dirt. Then drain out all the water and chop them very finely using a sharp knife. Set it aside.
Cut the block of paneer into 1-inch cubes. Peel and roughly chop the onions. Chop the green chillies finely and set aside.
Boil about 2 cups of water in a saucepan and add the onion pieces and cashew nuts to the boiling water. Boil the onion and cashews on medium flame for 15 minutes or until the onion turns transparent and soft.
Drain the water out of the onion and cashews and run them under running cold water to cool them down completely.
Transfer the onion and cashews to a blender or mixer jar and blend them really well to make a silky smooth paste without any lumps whatsoever! Set it aside.
In a kadai/wok, heat oil (or ghee). Once the oil is hot, reduce the flame to lowest and temper the oil with whole spices - cloves, green cardamom, cinnamon, bay leaf and cumin seeds.
Stir the whole spices in hot oil for a few seconds until they become fragrant.
Now add the chopped green chillies, ginger paste & minced garlic and cook them, keeping the flame low until the raw smell of the aromatics is gone, about 2 to 3 minutes.
Next add the prepared onion-cashew paste to the kadai and stir well to mix everything evenly.
It’s time to add the curd. Make sure that the curd is beaten well so that it doesn't curdle/split when added to hot kadai. Add the sugar and salt to taste.
Give a good mix to everything and let it simmer on an absolutely low flame. Add about a cup of water to thin out the gravy and continue to simmer.
In another frying pan, add about a tablespoon of oil and let it warm up. Then add the chopped methi leaves to it.
Fry the methi leaves in oil for a good 10 minutes on medium flame. The green leaves will ooze out water, let it dry out.
Then add the paneer cubes to the same pan and fry them lightly along with the methi leaves.
Once the paneer cubes are lightly toasted and have developed a very light golden color on their edges, switch off the flame.
Carefully transfer the fried paneer and methi to the simmering white gravy in the kadai. Using a soft spatula, give a good stir to distribute paneer and methi evenly within the gravy.
Now add the fresh cream to the gravy and gently mix it in. Bring the methi malai paneer gravy to a gentle boil.
Cover the kadai with a lid and let everything simmer for about 8 to 10 minutes to allow the paneer to soak up all the wonderful flavors.
After about 10 minutes, uncover the kadai and check the consistency of the gravy. Boil off excess water if it is too thin or add little more water and bring to boil if it seems too thick.
Your delicious restaurant style methi malai paneer is ready! Serve it up warm with your favorite breads like naan or phulka and enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2025/03/restaurant-style-methi-malai-paneer-recipe/