Clean and wash the fenugreek bunch thoroughly.

Soak the fenugreek leaves in water with a pinch of salt. Let them rest while you prepare the rest of the dish.

In a blender, combine the tomatoes, ginger, garlic, coriander stems, green chilli, and deggi red chilli powder. Blend into a fine puree and set aside.

Heat oil and ghee in a kadhai or stock pot over high flame.

Add cumin seeds and let them crackle.

Add the sliced onions and cook until golden brown.

Incorporate chopped garlic and green chilli, stirring for 1-2 minutes.

Lower the flame and add turmeric powder, deggi red chilli powder, garam masala, and coriander powder along with a splash of hot water.

Stir well and cook until the oil separates from the masala.

Add the prepared tomato puree and salt to taste.Cook on high flame until the oil separates from the gravy, about 12-15 minutes. Add hot water if the masala becomes too dry.

Squeeze excess water from the soaked fenugreek leaves and chop them roughly.

Heat ghee in a pan and add asafoetida, followed by the chopped fenugreek.

Stir and cook on high flame for 2-3 minutes.

Add the sautéed fenugreek to the gravy, along with sugar. Stir well and cook for 8-10 minutes.

Add paneer cubes, fresh cream, julienned ginger, garam masala, and chopped fresh coriander. Stir and cook for an additional 2-3 minutes.

Taste and adjust the salt as needed.

Your Methi Malai Paneer is ready to be served with naan, roti, or rice.