Methi chaman hariyali

Ingredients
• less than 1/4 cup grated paneer
• 2 bunches spinach (discard the coarse stems)
• 2 bunches methi leaves (pick leaves discard stems)
• 3/4 tsp cumin seeds
• 1 large onion
• 2-3 green chillis
• 1 tsp red chilli pwd (adjust)
• 1 tsp coriander pwd
• salt to taste
• 1/2 tbsp malai (top of milk)
• 1 1/2 tbsps of cashewnut and melons seeds paste
• large pinch garam masala pwd (elachi, clove, cinnamon)
• 1 1/4 tbsps oil

Preparation
1. Blanch spinach, methi leaves, onion and green chillis for 4-5 mts and strain the water. (Add the onion and green chillis to 3 cups of cold water and bring to a boil, let it cook for 3 mts, reduce flame and add the spinach and methi leaves and let it cook for 2 mts ) Cool and grind to a paste. Keep aside.
2. Soak 6-8 cashewnuts in a few tbsps of water. Boil a tbsp of melon seeds in one fourth cup of water for 3-4 mts. Cool and grind along with soaked cashewnuts. Keep aside.
3. Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add a fistful of raw methi leaves and saute for 3-4 mts. Dont burn them.
4. Add salt, chilli pwd and coriander pwd and combine well.
5. Add the ground paste and let it cook for 8-10 mts on medium heat. Add a cup of the strained water and cook on high flame for 3-4 mts.
6. Add the cashew nut and melon seeds paste and malai. Combine well. Cook for 4-5 mts on low to medium flame. Keep combining in between and cook to get the desired gravy consistency.
7. Add the grated paneer and combine. Cook on low heat for a mt. Add salt and garam masala pwd and mix well.
8. Serve hot with rotis.