Step 1

If using frozen spinach, thaw it and squeeze of water and set aside. Move to Step If using fresh spinach, bring a pot of water to boil. Add spinach and boil until just wilted. Drain water, and set aside.

Step 2

In food processor jar or blender, process *half of spinach until coarse pureed. Rough chop remaining half, set aside.

Step 3

In a heavy bottom skillet, heat 1-2 tbsp canola oil, add paneer cubes and fry until light brown and crispy from most of the sides. Remove on paper towel and set aside.

Step 4

in same pan, add 1 more tbsp canola oil. Add cumin seeds and let them sputter. Now, add onion and garlic and saute until onions are soft (2-3 minutes).

Step 5

Add grated tomatoes (or pureed canned tomatoes) and all the spices with 1/2 tsp salt and saute for 5-8 minutes or until tomatoes are cooked and oil starts to separate.

Step 6

Add in coarse pureed spinach, remaining spinach (chopped) with 1/4 cup of water and bring to boil. Cover and cook for 5 minutes on medium heat. Remove cover, add butter, cream, fried paneer and remaining 1 tbsp oil, then cook for 5-10 minutes until very little water remains in spinach and color of spinach has darkened.

Step 7

Taste and adjust salt. Remove from heat. Serve warm with Indian bread and side salad.