Methi Chaman | Paneer Methi Chaman

In a large pot bring water to a rolling boil and dump both Palak and Meth leaves in. Add two pinches of baking soda and mix well. This will help retain the green color of the leaves.
In two minutes, switch off the heat and drain off the water. Let it cool down completely.
Grind the leaves into a coarse paste and set aside.
In a pan, heat oil. Add shahi jeera, cloves, cardamoms, cinnamon, bay leaves and finely chopped green chillies.
Next add finely chopped onions along with butter.
Cook the onions till they are golden brown. Add ginger garlic paste and fry off until the raw smell is gone.
Add ground methi palak puree to the cooked onions. On low flame keep cooking the gravy for 3-4 mins.
Next add all masala powders – turmeric powder, coriander powder, dry ginger powder, salt and sugar.
On low flame, cook this covered for 10-12 mins until the oil starts to ooze out from the edges. Add chopped Paneer.
Add some water if needed and add garam masala powder. Mix well. Cook for another 3-4 mins.
Finally add cashew cream and mix well. Cook on low flame for 3-4 mins or until the gravy thickens.
Garnish with coriander leaves and remove from heat.
Serve hot with Ceylon Parotta or any other flat bread of your choice!