Step-by-Step Instructions

1. 1.Blanch Spinach

   Add 1 tsp of sugar to boiling water. Once the water is boiling, add 250 grams of spinach leaves and blanch for 1-2 minutes. Immediately transfer the blanched spinach to a bowl of ice-cold water to stop the cooking process and preserve its vibrant green color.

2. 2.Prepare Spinach Puree

   Transfer the blanched spinach to a blender. Add a handful of cilantro, 3-4 green chilies, and 1-2 tbsp of water. Blend until a smooth puree is formed. Set aside.

3. 3.Sauté Aromatics and Spices

   Heat 1 tbsp of ghee and 1 tbsp of oil in a pot. Add 1 tsp of cumin seeds and sauté for 1 minute until fragrant. Then add 2 dry red chilies, 1 bay leaf, and a 1-inch cinnamon stick. Add 1 medium chopped onion and sauté until it becomes translucent.

4. 4.Cook Tomato and Spice Powders

   Add 1 tsp of ginger/garlic paste and sauté for 1 minute. Pour in 1 medium puréed tomato and cook for 1-2 minutes, stirring occasionally, until the mixture thickens slightly. Add 1 tsp red chili powder, 1 1/2 tsp coriander powder, 1/4 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder, 1 1/2 tsp kasuri methi, and 1 tsp salt. Mix well. Add 1/4 cup hot water and cook until the oil releases from the mixture, about 1-2 minutes.

5. 5.Combine with Spinach Puree

   Pour the prepared spinach puree into the pot with the cooked spices. Mix well to combine all ingredients. Cook for 7-8 minutes, allowing the flavors to meld and the spinach to cook thoroughly.

6. 6.Fry Paneer

   In a separate pan, heat 2 tbsp of oil. Add 200 grams of cubed paneer and cook until golden brown on all sides. (Pro Tip: Soak paneer in warm water for 10-15 minutes before frying for a softer texture.)

7. 7.Finish and Serve

   Add the fried paneer cubes to the spinach curry. Simmer for a few minutes to heat the paneer through. Remove from heat. Garnish with cream. Serve hot with garlic naan or your favorite Indian bread.