2 tbsp ghee
2 medium-sized onions, finely chopped
1 tsp methi seeds
1 tsp ground jeera
1 tsp ground dhania
Salt to taste
Black pepper to taste
2 garlic cloves, minced
2 tsp ginger, minced
2 large tomatoes, pureed
2-3 green chillies, crushed
800g fresh spinach, washed and roughly chopped
1/4 – 1/2 cup water
1/3 cup cream
1 tbsp lemon juice
Melt 1 tbsp ghee in a non-stick pan over medium-high heat.
Fry the paneer in the pan until lightly golden on all sides.
Remove paneer onto a plate and set aside.
Melt the remaining ghee in the same pan over medium heat. Add onion, methi, jeera, dhania, salt, and pepper.
Fry onion until softened and slightly golden.
Add garlic and ginger, and cook for a minute.
Add the tomato and chillies, and cook for 5 more minutes.
Add the spinach to the pan – add as much spinach as your pan can take, stir until the spinach has wilted. Add more spinach along with the water, and cook again until wilted. Repeat until all the spinach has wilted.
Continue to cook the spinach for 10 minutes on medium heat.
Add the cream and lemon juice and stir gently, for 3 minutes.
Using a stick blender blend the spinach till smooth.
Add in fried paneer.
Serve over rice or naan.