To begin, clean and wash the fenugreek and spinach leaves. Blanch the leaves in boiling water. Remove into a bowl with ice-cold water so that they retain color. Drain and puree into a smooth paste and keep aside.
Heat mustard oil to the smoking point and let it cool.
Add in cumin seeds and whole garam masala. Allow them to crackle.
Add finely chopped onions and green chillies. Saute.
Add in asafoetida (hing) and mix well.
Next, add in the pureed fenugreek and spinach. Mix well and saute for a minute or two.
Now add in sugar. This ensures that the gravy retains its color.
Add in the dry masalas - cumin powder, coriander powder, fennel powder, ginger powder, Kashmiri red chilli powder, garam masala powder, salt, and turmeric powder. Mix well and saute for a few minutes. Cover with a lid and cook until the liquid dries up.
Once the oil starts appearing on the sides, add in about half a cup of water. Use can use this water to rinse the blender jar. Mix well.
Once the gravy starts to bubble, and in the paneer. Mix until the pieces are well coated. Cover with a lid and cook some more so that the paneer soaks in the flavors.
Finally, add in cream and mix well. Saute for a minute. Adjust the gravy as required.
Methi Chaman is ready to serve. Serve hot with paranthas or naans.