Blanch spinach leaves in sufficient water for 30-40 seconds. Remove from heat and refresh in ice cold water.

Squeeze out the excess water and grind into a fine puree with green chillies.

Heat oil in a non stick pan. Add cumin seeds and saute till it changes colour. Add chopped onions and saute them until it turns pink in colour, now add tomatoes, cook them well.

Add garlic, mix and saute well. Add prepared spinach puree and little water and mix well. Add garam masala powder.

Cut paneer into large cubes and add them on the prepared gravy.

Add salt and lemon juice mix lightly and cook for 2-3minutes.