Step 1

In a pan, add ghee and fry the paneer until golden from both sides. Remove from heat and keep aside.

Step 2

In the remaining ghee, add the onion and cook until translucent.

Step 3

Add the garlic, ginger, and green chili, cook for a minute on medium heat.

Step 4

To the previous mixture, add the chopped tomatoes and cook for three minutes. Add all the spices and mix for a few seconds.

Step 5

Make sure to squeeze out all the liquid from the spinach and then add it to the tomato and onion mixture. Cook on medium heat for three to four minutes.

Step 6

Keep around 3 tablespoons of the mixture in the pan and scoop the rest into a blender. Add half a cup of water to the blender and blend until smooth.

Step 7

Return the blended spinach mixture to the pan and cook for three minutes. Add another quarter cup of boiling water to the spinach and cook for three minutes, then add the salt and mix well.

Step 8

Add the dry fenugreek leaves and cook for three minutes.

Step 9

Pour in the cream and mix until combined, then add the paneer and cook for two minutes.

Step 10

The mixture should look creamy, but add a little hot water and cook for a minute if it is too thick.

Step 11

Serve with rice or bread