Blanch spinach, squeeze dry, and chop finely.

For paneer balls mix spinach, paneer, maida, salt, Italian seasoning, chili flakes, and black pepper. Shape into balls.

Drop balls into boiling boiling water cook for 3–5 min, remove and set aside.

Roast bell pepper over open flame until its skin starts to peel off. Peel, deseed, and chop.

Process almonds and roasted pepper to a crumbly texture.

Heat oil, sauté garlic and onion until golden brown. Add blended sauce, salt, Italian seasoning, chili flakes, and chili powder. Cook until shiny and aromatic.

Add water, bring to simmer, then add spinach paneer balls, fresh basil leaves and cheese. Simmer until gravy thickens and clings to the balls, not watery.