Boil the fresh fenugreek leaves in hot water for about 5 minutes and then drain all the water out. Let it cool and then squeeze out as much water as possible from the methi leaves. Set aside until further use.
Cut the paneer into 1 inch cubes and add them to a pot of salted boiling water. Cover the pot and let the paneer cubes sit in it until required. This will ensure super soft paneer cubes in your gravy.
To make masala paste:
Grind together the boiled onion, ginger, chillies and cashew nuts along with grated khoya in a grinder to make a smooth paste. Set aside.
To make the gravy:
Heat the ghee in a skillet or wok. Once the ghee is hot, add the ground onion masala paste and the remaining khoya and sauté it for about 2-3 minutes until the ghee starts to separate from the onion paste. Saute it on low flame making sure the onion paste does not turn golden brown.
Now add milk to the gravy and mix well. Let it cook for about 2 to 3 minutes more on low heat.
Add the fresh cream to the gravy and mix well. Keep stirring on low flame.
Now add the boiled and squeezed methi leaves and mix well making sure all the leaves are separated and mixed uniformly with the gravy.
Season with salt to taste. Add sugar and dried fenugreek leaves i.e. kasoori methi. Add about a cup of water and stir well.
Once the gravy starts to boil, drop in the paneer cubes (discard the water in which the paneer was being soaked). Check the consistency of the gravy and water if needed.
Cover and cook on lowest heat for 5 minutes to let the paneer cubes infuse with all the flavors. Serve the rice, creamy & delicious methi malai paneer warm with naans or rotis! Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2016/11/methi-malai-paneer/