Ingredients

• 500 g fresh spinach (palak)
• 250 g fresh paneer
• 2 green chillies
• 1 large onion
• 2 medium tomatoes
• 1 tbsp fresh ginger
• 5 cloves garlic
• 2 tbsp ghee
• 1 tsp cumin seeds
• ¼ tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• 3 tbsp fresh cream
• 150 ml water
• to taste salt

Method

1. 01
   Soak the paneer Put the paneer cubes in a bowl of hot water with a pinch of salt and leave them to soak while you prepare the spinach.
2. 02
   Blanch the spinach Bring a large pot of water to a rolling boil, add the spinach leaves and cook them for two minutes, just until they wilt and turn bright green.
3. 03
   Cool in cold water Lift the spinach out with a slotted spoon and plunge it straight into a bowl of ice cold water for one minute.
4. 04
   Blend the spinach Squeeze out the excess water, then blend the spinach with the green chillies into a smooth purée, adding a splash of water only if the blender needs it.
5. 05
   Temper the cumin Heat the ghee in a heavy pan or kadai over medium heat and add the cumin seeds, letting them sizzle for about thirty seconds.
6. 06
   Fry the onions Add the chopped onion and fry, stirring often, until it turns soft and light golden.
7. 07
   Add ginger and garlic Stir in the grated ginger and chopped garlic and cook for one minute until the raw smell goes away.
8. 08
   Cook the masala Add the tomatoes, turmeric, Kashmiri chilli powder, coriander powder and some salt, and cook until the tomatoes break down and the ghee starts to separate at the edges.
9. 09
   Simmer the spinach Pour in the spinach purée and the water, stir well, and simmer uncovered on low heat for five minutes.
10. 10
    Add the paneer Drain the paneer, add it to the gravy along with the garam masala and crushed kasuri methi, and simmer gently for three minutes.
11. 11
    Finish with cream Turn off the heat, stir in the cream, taste for salt, and let the pan rest for two minutes before serving with roti or rice.