Step 1

Take onion gravy ingredients (onion, ginger, garlic, green chilies, cashews, salt and water) in a saucepan and turn the heat on medium.

Step 2

Let it cook for 15 minutes or until the onion becomes soft and translucent.

Step 3

Let the mixture cool down slightly and then transfer to the blender jar along with its cooking water. Blend into a smooth puree.

Step 4

Pour the puree into a bowl and keep it aside. We’ll use the same blender jar to make spinach puree.

Step 5

Bring 5 cups of water to a rolling boil. Keep this pot on another stove while onions are cooking as water takes time to get to a boil. Add spinach leaves and push the leaves in the water using a spatula.

Step 6

Let it cook for exactly 4 minutes.

Step 7

With the help of a pair of tongs take all the leaves out and add them into the ice-cold water immediately to stop the cooking process.

Step 8

Now drain the cold water and take spinach to the blender jar. Blend into a smooth puree.

Step 9

Heat the oil in a pan on medium heat. Once hot add tomatoes.

Step 10

Cook until tomatoes are soft and mushy. With the back of the spatula mash the tomatoes.

Step 11

Add prepared onion puree. Mix and simmer for 2-3 minutes only. Do not brown the gravy.

Step 12

Add remaining salt, black salt, garam masala and crushed kasoori methi. Mix well.

Step 13

Add prepared spinach puree. Mix well, adjust the gravy consistency by adding water (if needed) and let it simmer for 2 minutes only. Do not cook for longer otherwise, the gravy will lose its green color.

Step 14

Add paneer and heavy cream.

Step 15

Mix well and let the gravy come to a simmer and turn off the stove right away.