Ingredients

• Fresh spinach 500 g
• Green chilies 2
• Ghee 2 tbsp
• Cumin seeds 1 tsp
• Onion, finely chopped 1 medium (120 g)
• Garlic, chopped 4 cloves
• Fresh ginger, grated 10 g
• Tomato, chopped 1 medium (120 g)
• Ground turmeric 1/4 tsp
• Kashmiri chili powder 1/2 tsp
• Salt 1 tsp
• Paneer, cut into 2 cm cubes 250 g
• Garam masala 1/2 tsp
• Heavy cream 60 ml

Instructions

1. 1

   Blanch the spinach in a large pot of boiling water for 2 minutes, then drain it and cool it in iced water.

2. 2

   Squeeze out the excess water and blend the spinach with the green chilies and 100 ml water to a smooth puree.

3. 3

   Heat the ghee in a pan over medium heat, add the cumin seeds, then the onion, and cook for 6-8 minutes until golden.

4. 4

   Add the garlic and ginger and cook for 1 minute, then add the tomato, turmeric, chili powder and salt and cook for 5 minutes until soft.

5. 5

   Stir in the spinach puree and simmer for 5 minutes, stirring often.

6. 6

   Add the paneer and garam masala and simmer for 3-4 minutes until the paneer is heated through.

7. 7

   Stir in the cream, remove from the heat and serve with roti, naan or rice.