firstly, in a large bowl take finely chopped methi leaves. make sure to use only leaves and discard the roots and stem of methi. also wash well to get rid of dirt.

furthermore, add salt and water.

soak the leaves for atleast 15 minutes. this helps to remove the bitterness of methi.

also saute the squeezed methi for 2 minutes or till they shrink in size. this helps to remove the bitterness completely and also cook.

once the methi leaves shrink, remove and keep aside in a bowl.

furthermore, in the same kadai, heat oil.

also add cumin seed, bay leaf, cloves, cardamom and cinnamon stick. saute them till they turn aromatic.

additionally, add ginger garlic paste and green chili.  saute till the raw smell of ginger and garlic disappears.

further add finely chopped onions and saute till they turn slightly golden brown.

now add spice powder like chili powder, turmeric and coriander powder. saute for a minute on low flame.

also add tomato pulp. to prepare tomato pulp, blend 2 large tomatoes in a mixer. no need to blanch the tomatoes.

continuously saute the tomato pulp till it thickens.

also saute till the masala start to release oil.

now add sauted methi leaves prepared in step 6.

additionally add sugar and salt to balance the bitterness of methi.

saute for a minute.

now add milk. make sure to keep the flame on low while adding milk, else the milk will curdle.

also add cream. increase the amount of cream to make methi malai paneer more creamy and rich.

mix well on low flame.

add water as required to adjust the desired consistency.

also add paneer cubes and give a gentle mix

additionally add garam masala.

cover and simmer for 2 minutes, so that paneer gets cooked well and also absorbs flavour.

finally, serve methi malai paneer with chapathi or paratha.