In a non-stick pan, heat 2 tbsp of oil. Lightly saute the paneer cubes, and keep aside.

In the same pan, add 2-3 tbsp oil, and then add the onion and the ginger-garlic paste. Fry on medium heat for 3-4 mins.

Next, add in the tomato. Fry for another 3-4 mins, till the masala starts to release oil at the edges.

Add the methi leaves. Pour in more oil if required. Add coriander powder, turmeric powder, red chilli powder, and a pinch of salt

Fry for 5-6 mins, or still the leaves are completed cooked. Taste to see that the leaves are no longer bitter.

Pour in the water, and bring to a boil. Then reduce the flame to low, and add in the sautéed paneer cubes.

Cover and cook for 2 mins.

Next, add in the cream and the sugar. Season with salt, if required.

Mix well. Let the gravy simmer for another minute or two.

Your dish is ready. The gravy should be thick and creamy.

Enjoy with rice or rotis.