Methi Paneer

Ingredients:
Paneer-200 gm
Methi/ Fenugreek Leaves-1 cup (finely chopped)
Ghee-2 tbs
Oil-3 tbs
Methi Seeds-1 tsp
Cumin Seeds-1 tsp
Onion-1
Clove-2
Cinnamon-a small piece
Curd-1/2 cup
Milk-1/2 cup
Red Chilly Powder-1 tsp
Coriander powder-1 tsp
Turmeric Powder-1/4 tsp
Salt-to taste
Coriander Leaves-2 tbs

Procedure:
1. Heat 2 tbs of ghee in a non stick pan and add cubed paneer pieces.
2. Fry them until golden on all sides. You can also deep fry the paneer pieces. 
3. Transfer them to a bowl of water. This keeps the paneer pieces soft.
4. Heat oil in the same pan along with the remaining ghee.
5. Add methi seeds. When it turns brown, remove the seeds with a spoon and discard. We need only the flavour of the seeds.
6. Add cumin add onion paste.
7. To prepare onion paste, boil sliced onions along with 2 cloves and a piece of cinnamon in 1/2 cup of water. When the onions turn soft, and the water is reduced, gring it into a smooth paste.
8. Saute the onion paste until it lets out oil.
9. Add the methi leaves, turmeric powder, salt, coriander powder and red chilly powder.
10. Cook on medium flame until the leaves wilt.
11. Add whisked curd, milk and 1/2 cup of water and bring the mixture to boil.
12. Add the paneer pieces and cook until the gravy thickens.
13. Transfer to a serving bowl, garnish with coriander leaves and serve.