Blanch the fenugreek and spinach leaves.
Make a puree with green chillies.
Take mustard oil in a pan, add cumin. As it splutters put black cardamom, green cardamom, cloves, cinnamon, bay leaf.
Continue, with turmeric powder, coriander powder, fennel powder, sugar and salt. Saute on low flame until the spices gives a good aroma.
Now, put the puree that was prepared earlier.
Adjust consistency, by adding some water.
Finally, add cream to it.
In a small pan, deep fry the paneer pieces and put them into it. Alternatively, paneer may be used by just thawing and boiling in water.
Serve Methi Chaman with roti, phulka or naan.