Wash the methi and spinach leaves thoroughly.
Boil the water and and add spinach and methi leaves into it. Let it boil for 4 minutes. Then remove the leaves from water and pour cold water on it to retain it's colour.
Make a puree of blanched methi and spinach leaves along with green chilli.
In a vessel, add oil, add cumin seeds to it. As it crackle, add asafoetida. Add bay leaf, cloves, ginger powder, garam masala, fennel seeds powder, turmeric powder and mix it well.
Add pureed paste of leaves to it. Add salt, sugar and little amount of water and mix it well.
Let it simmers for 10 minutes. Add water to adjust consistency. Add fried or plain paneer cubes to it. Let it simmer for a while.
Mix cream and kasoori methi at last. Mix it well. Serve with roti or rice.
