Ingredients

• 500 grams spinach (palak), roughly chopped
• 250 grams paneer, cut into cubes
• 1 medium onion, finely chopped
• 2 medium tomatoes, roughly chopped
• 4 garlic cloves
• 1 tablespoons ginger, roughly chopped
• 2 green chilies, slit
• 1 teaspoons cumin seeds
• 3 tablespoons ghee or oil
• 3 tablespoons fresh cream or malai
• 0.3 teaspoons turmeric powder
• 0.5 teaspoons red chili powder
• 0.5 teaspoons garam masala
• 1 teaspoons salt, to taste
• 1 teaspoons kasuri methi (dried fenugreek leaves), crushed

Steps

1. Blanch the spinach: Bring a large pot of water to a boil. Add 500 grams spinach (palak), roughly chopped along with 2 green chilies, slit and blanch for 2 minutes until wilted and bright green.
2. Shock and blend: Immediately drain the spinach and plunge it into ice-cold water to stop cooking and preserve the color. Once cool, drain well and blend into a smooth puree along with the green chilies. Set aside.
3. Sauté aromatics: Heat 3 tablespoons ghee or oil in a pan over medium heat. Add 1 teaspoons cumin seeds and let them sizzle for a few seconds. Add 1 medium onion, finely chopped and sauté until golden brown, about 5-6 minutes.
4. Add ginger-garlic and tomatoes: Add 4 garlic cloves and 1 tablespoons ginger, roughly chopped, sauté for 1 minute until fragrant. Add 2 medium tomatoes, roughly chopped and cook until the tomatoes soften and the oil begins to separate, about 6-7 minutes.