In a kadai, add 1 tbsp ghee, then add 2 cups of chopped methi leaves and 1 cup of chopped palak leaves. Sauté until they become soft. Take them out into a bowl and keep aside.
In a mixing bowl, add ½ cup thick curd, 1 tbsp Kashmiri red chilli powder, 1 tbsp coriander powder, ½ tsp turmeric powder, salt to taste, ½ tsp cumin powder, 1 tsp kitchen king masala, and 1 tsp kasuri methi. Mix well. The masala paste is ready. Keep it aside.
Now in a kadai, add 4 tbsp oil and 1 tsp cumin seeds. Add ¾ cup chopped onion and sauté it.
In a mixer jar, add 2 spicy green chillies, 1-inch ginger, and 4 garlic cloves. Grind into a coarse paste. Add it to the kadai and sauté.
Now switch off the gas and let the gravy cool down slightly. Add the curd masala paste and sauté until oil releases from the sides.
Then add ½ cup grated tomatoes, salt, and 1 tsp sugar. Sauté the gravy until oil releases from the sides.
In a mixer jar, add 8 soaked cashews, 2 tbsp soaked watermelon seeds, and ¼ cup milk. Grind into a smooth white paste.
Add the white paste to the gravy and sauté until oil releases from the sides.
Now add ½ cup hot water and mix well. Cover and cook the gravy on low flame until oil releases from the sides and the gravy reaches a creamy texture.
Meanwhile, in a mixing bowl, add 200 gm paneer, 1 tbsp curd, ¼ tsp turmeric powder, salt to taste, and ¼ tsp red chilli powder. Mix well so the masala coats the paneer cubes.
In a pan, add 1 tsp oil and 1 tsp butter. Add the paneer cubes and sauté on low flame until they turn slightly crisp on both sides. Keep aside.
Once the gravy is properly cooked, add the sautéed methi and palak leaves and mix well.
Add some water to adjust the gravy consistency.
Then add the paneer cubes and mix well.
Cover and cook the sabzi on low flame for 4–5 minutes.
Methi Paneer Masala is ready. Garnish with coriander leaves.
Serve Methi Paneer Masala with paratha or butter roti.
