Add chopped fenugreek leaves. Sprinkle a pinch of salt on it.
Cook till water is completely vapourised. Keep it aside.
For making onion, tomatoes and cashews puree
Heat 1 tbsp ghee in a pan.
Add onion, green chillies, garlic, ginger and tomatoes into it. Fry them for a while, then add cashews. Cook for 3-4 minutes.
Then add 1 cup of water into this mixture. Cover and cook for 5 minutes on medium flame.
Let this mixture cool down completely and afterwards grind it into a fine paste. Keep it aside.
For preparing gravy
Heat oil in a pan.
Add cumin seeds, bay leaves, cinnamon stick and cardamoms into it. Once cumin seeds starts crackling, pour onion, tomatoes and cashews puree into it.
At this stage, add coriander powder, frozen peas and sauteed fenugreek leaves. Mix everything well. Cook for 2-3 minutes and add water to get the desired consistency along with salt.
Cover and cook for further 5 minutes. Then add paneer. Again cover and cook for 5 minutes.
Now, add garam masala, cover and switch off the flame.
Methi malai matar paneer is ready to serve hot.
Always use fresh fenugreek leaves. But if the same is not available, you can use Kasuri Methi (dry fenugreek leaves) directly into the gravy at the stage when we added sauteed fenugreek leaves in the above recipe.
For making gravy creamier, you can add cream into it after the last step of the recipe.