Hariyali Methi

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

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.
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.
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. Don’t burn them.
Add salt, chilli pwd and coriander pwd and combine well.
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.
Add the cashewnut and melon seeds paste and malai. Combine well. Cook for 4-5 mts on low to medium flame. Keep combining inbetween and cook to get the desired gravy consistency.
Add the grated paneer and combine. Cook on low heat for a mt. Add salt and garam masala pwd and mix well.
Serve hot with rotis.