Wash and pat dry fenugreek leaves. Separate leaves from the stems and chop them up. Set it aside.
Thinly slice paneer. Set it aside. For vegan option use tofu.
Heat oil in a pan. Add whole spices and as they start to crackle add in ginger-garlic paste. Saute for a minute.
Add onion paste.
Cook until onions are light brown in color.
Meanwhile combine curd and tomato puree in a bowl. For vegan option, substitute curd for cashew paste.
Add in all the spices.
Mix until well blended.
Add this tomato-curd-spice paste and chopped tomatoes to the cooked onion.
Saute for 3-4 minutes on a medium low flame or until oil separates the masala.
Add in fresh methi leaves and dried methi leaves.
Give it a good mix and saute for couple of minutes.
Add water to the cooked methi mix and bring it to a boil. Allow it to boil for 2-3 minutes on a medium flame.
Meanwhile, heat and grease a griddle. Add paneer pieces to the hot griddle.
Cook until light brown on both sides. Set it aside.
Cut paneer lengthwise or diagonally. Add paneer pieces to the boiling gravy.
Mix in gently. Adjust seasonings and take it off the flame.
Cover the pan and allow paneer to soak in all the flavors.
Methi Paneer recipe tastes great with any Indian bread or steamed rice.
Garnish with chopped cilantro leaves and pair it with your favorite dal for a complete meal tonight.