Directions

1. Take the tender and young parts of the spinach leaves and rinse them in a pot of water. Let the water drain so that it does not leave moisture during the cook.
2. In a hot pan, add oil and fry the green chilies and spinach for few minutes until the raw smell of spinach is gone. Cool this mixture and blend it with the cashews to form a paste.
3. Add cinnamon, clove, cardamoms & cumin in a pan with oil and fry them until they sizzle. Add onions and continue to fry them till they turn golden.
4. Add ginger garlic paste and fry it till the raw smell is gone. Fry the tomatoes and add some salt and garam masala until they break down. Stir until the mixture forms a paste leaving the sides.
5. Pour water and cook until the mixture thickens. Keeping the flame low, add the spinach puree.
6. Continue to mix and cook for about 2-3 minutes until the bubbles start to appear. Add the paneer cubes and mix well. Tastes best when served with naan, rotis or rice.