Heat butter in a non-stick pan.

Add pureed spinach, salt, pepper powder, almond powder stir well and simmer for 2-3 minutes.

Add milk to adjust the consistency and cook by whisking continuously.

Pour soup into a serving bowl, garnish with grated paneer and serve hot

For paneer cutlets
Take the crumbled paneer and all other ingredients in a bowl (except oil)

Adjust salt and mix all the ingredients well together.

Take bread crumbs in a plate and keep aside

Now shape up the cutlets from the mix and roll them on the bread crumbs.

Keep them in a separate plate and place them in refrigerator for 15-20 min before frying

For frying-
Take a non stick pan
Put 2 tbsp oil and place the cutlets
Pan fry them on low flame
Flip the side once it gets crisp coating and cook on the other side

Keep the flame low for nice crispy outer skin

Once done remove them from the pan and enjoy hot