Clean the methi leaves with running water and drain it. Take methi leaves in a bowl, add 1 tsp salt and mix it. Cover it and keep it for 10-12 minutes. Squeeze water from the methi. Grind it using a food processor and make a fine texture. Heat ghee in pan, and saute grinded methi at low to medium heat until it gets dry & aromatic. Remove from the heat. Keep it aside.
Ingredients for Paneer methi mutter malai. Grind the tomatoes and make a puree, grind cashew nuts with milk and make a paste. Keep it aside.
Heat oil in a deep pan. Add cumin seeds and bay leave, wait till crackles. Add onion, ginger garlic paste and little salt. Saute until golden color at medium heat.
Add tomato puree and cook for 6-7 minutes.
Add roasted methi, mutter (peas), bell pepper, turmeric powder, coriander, cumin, and pepper powder in to it, cook for 3 minutes.
Add cashew nut paste, saute for 5-6 minutes.
Add paneer, kasoori methi and honey, cook it for 2 minutes.
Add cream at last. Mix it and cook for 1 minute. Turn off the heat. Keep it covered for 10 minutes before serving.