• Wash nicely Spinach Leaves and then blanch clean Spinach leaves.
  300 gm Fresh Spinach

Blanch Spinach Leaves

• In a pot/pan add 2-3 cups of water, when the water starts boiling, add spinach leaves and let it sit in hot water for 2-3 minutes. In another pot/pan take 2-3 cups of water and add some ice cubes to it.
• Once the leaves are soft with the help of tongs take these out or drain out the leaves in a colander and transfer immediately to ice cold water.
• Let the leaves sit there for 2-3 minutes then drain the leaves and then puree the blanched leaves.

Make Spinach Gravy

• Finely chop onion, garlic and remaining ginger.
  1 Onion(Medium), Ginger(1" piece), 7-8 Garlic Cloves
• Puree tomatoes with green chill and half of ginger piece around 1/2" in a blender and keep aside. You can also chop tomatoes, ginger and chillies very finely.
  2 Tomatoes(Medium), 1-2 Green Chillies, Ginger(1" piece)
• In a pan/kadhai heat oil, add bay leaf, dry red chilli and cumin seeds. When seeds crackles add garlic and ginger and sauté till garlic starts turning brown.
  1 Bay Leaf, 1 Whole Dry Red Chilli, 2 tbsp Oil, 1 tsp Cumin Seeds
• Add chopped onions and sauté till translucent.
• Add tomato puree and 1/4 tsp of sugar/honey to cut the acidic factor of tomatoes and spinach.
  1 tsp Sugar
• Add garam masala powder and red chilli powder to onion-tomato masala and mix well.
  1-2 tsp Garam Masala, 1 tsp Red Chilli Powder
• Cook till masala thickens. Add spinach puree to masala and salt as per your taste, mix it well.
• Add ¼ cup of water to it if your spinach puree is too thick and cook it for 1-2 minutes.
• Once gravy starts to thicken, then add cubed paneer pieces and salt to it. Mix well.
  200 gms Fresh Paneer, Salt to taste
• Finally, add dry roasted dried fenugreek leaves(kasuri methi) to the gravy and mix well. Also, add 2-3 tbsp cream.
  2 tbsp Cream, 1 tsp Kasuri Methi/Dried Fenugreek Leaves
• Switch off the flame and keep it covered for a few minutes.
• Add some butter/ghee tempered with whole red chilies and serve hot with chapatis, naan bread, parathas or rice (optional).
  Butter for garnish
• You can add more garlic in the tempering for a garlicky flavour.