Step 1
Wash spinach thoroughly. Boil in water for 2–3 minutes, then transfer to cold water. Blend into a smooth puree with green chilies.
Step 2
Heat oil/ghee in a pan. Add cumin seeds; let them splutter. Add chopped onions and sauté until golden.
Step 3
Add ginger-garlic paste → cook for 1 minute. Add tomato puree → cook until oil separates.
Step 4
Mix in turmeric, coriander powder, and salt. Cook for 2–3 minutes.
Step 5
Add spinach puree cook for 5 minutes on low heat.
Step 6
Add paneer cubes (lightly fried or raw). Simmer for 3–5 minutes.
Step 7
Add garam masala, kasuri methi, and cream (optional). Mix well and serve hot.
