Thoroughly clean and chop methi and spinach leaves.
Heat oil in a pan, sauté onions, chilies, cashews, ginger and garlic till onions turn translucent. Remove and when cool grind to a smooth paste.
Heat oil in the pan and sauté the onion paste for 2 minutes. Add tomato puree, coriander powder, red chili powder and cubed paneer. Cook on medium-low flame for about 7-8 minutes.
Add the chopped greens, cover and cook till the leaves wilt and don’t smell raw, about 5-6 minutes.
Add cream and kasoori methi (crushed with your fingers) and salt. Cook for about 5 minutes. Stir in the grated paneer.
Finally add the garam masala, cover to let the flavors mingle and take off the heat after 2 minutes.
Serve with rotis or rice.