Wash the fenugreek leaves,chop it and add 1/2 tsp salt,keep it aside for 15 mins and then squeeze out the water.This helps in removing the bitterness from the leaves.
Take 1 tbsp oil in a pan,add cumin seeds and when it splutters add the chopped onion,fry till transparent.
Add the ginger garlic and green chillies,chopped or paste,fry till the raw smell goes away.
Now add the chopped tomato and saute till the masala starts leaving the sides of the pan.
Remove from fire and let it cool a little,once warm grind the masala in a mixer with the soaked and drained cashews and a little water added to it.
In the same pan take 2 tbsp oil and once heated add the chopped and squeezed fenugreek leaves and fry on a low medium flame till they lessen in quantity.
Add the ground masala paste,the coriander,turmeric and chilli powder to it and sautxe9 till For 6-7 minutes and oil starts releasing.
Add the hot water,give a nice boil to the methi gravy and let it simmer for 1-2 minutes.
Now add the whisked cream,paneer,garam masala and the sugar,mix well and switch of the flame.Garnish with dried fenugreek leaves.
Serve hot with Rotis or Naan and enjoy the rich flavourful curry.