Step 1: Blanch Fenugreek Leaves

In a pot, bring water to a boil and add 1 tablespoon of salt.

Step 2: Blanch Fenugreek Leaves

Add 1 cup of fenugreek leaves (methi) to the boiling water and blanch for 2 minutes.

Step 3: Cool Fenugreek Leaves

Remove the blanched methi from the hot water and immediately transfer it to ice-cold water with ice cubes to stop the cooking process and retain its vibrant green color.

Step 4: Prepare Fenugreek Leaves

Squeeze out all excess water from the methi and set it aside.

Step 5: Prepare Gravy Base

For the gravy paste, boil 1 large chopped onion, 2 green chillies, 1 inch ginger, and 8-10 cashews in water for 4-5 minutes until the onion softens.

Step 6: Grind Gravy Paste

Remove the boiled ingredients and transfer them to a blender. Add 6-7 garlic cloves, 2 cloves, 2 cardamom pods, 1/2 inch cinnamon stick, and a few peppercorns. Grind into a smooth paste.

Step 7: Sauté Spices

Heat 1 tablespoon of ghee and 1 tablespoon of oil in a pan. Once hot, add 1 teaspoon of cumin seeds and let them splutter.

Step 8: Cook Gravy Paste

Add the prepared onion-cashew paste to the pan and sauté for 2-3 minutes until the oil separates from the paste.

Step 9: Add Fenugreek

Add the squeezed fenugreek leaves to the sautéed paste and mix well.

Step 10: Add Milk

Reduce the gas flame to low and add 1 cup of milk, stirring continuously to prevent it from curdling.

Step 11: Add Cream

Add 1/2 cup of fresh cream and mix it into the gravy until well combined.

Step 12: Adjust Consistency

Add about 1/2 cup of water or paneer whey (if available) to adjust the gravy consistency to your preference.

Step 13: Season Gravy

Add salt to taste and mix thoroughly.

Step 14: Add Paneer

Gently add 8-10 cottage cheese (paneer) cubes to the gravy and lightly mix them in.

Step 15: Final Seasoning

Add 1 teaspoon of garam masala and mix gently.

Step 16: Simmer

Cover the pan and cook for 2 minutes to allow the flavors to meld and the paneer to absorb the gravy.

Step 17: Serve

Serve the restaurant-style Methi Malai Paneer hot with naan, roti, or rice.

• Keep the gas flame low when adding milk to the gravy to prevent it from curdling.