Cooking Instructions
- 1
Blanche spinach in boiling water for 1 minute, blend to fine purée immediately. Set aside
- 2
Heat ghee and oil in a pan, lightly sauté the cumin seeds.
- 3
Add the onions and chilies and sauté until golden (5 mins medium heat).
- 4
Add the garlic paste, stir for 30 secs.
- 5
Add the turmeric powder, garam masala and fry for 30 secs.
- 6
Add the tomatoes, reduce the heat and simmer for 6-7 mins.
- 7
Add the spinach purée and adjust thickness with water.
- 8
Cover and simmer for 5 minutes.
- 9
Add the paneer to the gravy, stir and serve.
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