Methi Malai Paneer

Pick the leaves from the stems of 60 g fresh fenugreek leaves and wash them well. Place them in a large bowl with plenty of water to cover and a sprinkle of salt — this helps to reduce bitterness. After around 5 minutes, drain the water.
Add raw 3 large tomatoes (roughly chopped), 100 g red onion (roughly chopped), 8 cloves garlic, and 1 inch ginger to your mixer grinder. Pulse to a smooth paste.
In a large kadai, heat 2 tablespoons oil and 1 tablespoon ghee over medium heat. Add the fenugreek leaves and cook until lightly wilted.
To the same pan, add ½ teaspoon red chilli powder, ½ teaspoon coriander powder, and ¼ teaspoon turmeric powder. Stir in and cook for a few seconds.
To the same pan, add the prepared curry paste. Stir everything well to mix. Cook for around 5 - 10 minutes, stirring occasionally, until the oil and ghee separates from the side of the pan and the paste thickens.
At this stage, add 200 ml water, along with 200 g paneer (cubed)*. Stir well and simmer until the methi malai paneer reaches your desired consistency.
Drizzle in 3 tablespoons cream, add ½ teaspoon sugar and Salt to taste, and sprinkle over ½ teaspoon cumin powder. Simmer for an additional minute to meld the flavors then serve with fresh coriander leaves (optional).