Blanch the spinach, methi (fenugreek leaves) and radish.
Drain and blend to a semi coarse paste.
Shallow fry or pan fry the paneer cubes till light golden.
Grind onion, ginger, garlic and chili to a fine paste.
making methi palak saag paneer
Heat oil and fry the cinnamon, red chilies and bay leaf till the oil becomes fragrant... About a minute.
Add the onion paste. Brown this paste. Keep on stirring in between while browning the paste.
Add tomatoes, turmeric and red chili powder. Saute till the tomatoes become soft.
Add the spinach-fenugreek-radish coarse paste.
Stir and add makki ka atta (maize flour) or besan (gram flour)
Stir well so that no lumps are formed.
Add salt. Add 1/2 cup water and simmer for 5-7 minutes.
Lastly, add the fried paneer cubes and crushed kasoori methi. Simmer for a minute.
Serve methi palak saag paneer hot with chapati or rotis or parathas or naan.
Notes
To remove the bitterness of the methi or fenugreek leaves. Sprinkle some salt on the chopped leaves and keep aside for 20 mins. Then squeeze the methi leaves so that the bitterness gets released in the juices. Rinse them in water and then proceed as mentioned in the recipe.