Easy Spinach Paneer

Warm a tablespoon of ghee in a pan and cook garlic for 30 seconds. Add sliced onions and green chillies and cook until the onion starts to turn light brown. Add the spinach and coriander leaves and cook for a minute. Then turn off the heat, cover, and let the leaves wilt for another 2-3 minutes. Allow this to cool and then blend into a paste.

Place paneer in a bowl and cover with hot water. Let it sit for 10 minutes. This step is optional but helps to soften the paneer.

In the same pan, warm ghee and cook bayleaf, cardamom, and cloves for a minute. Add tomatoes, cumin powder, coriander powder, and salt, and cook the tomatoes for 4-5 minutes until soft. Add kasuri methi and garam masala and cook for another minute.

Add the pureed spinach and bring to a gentle boil. Then turn off the heat, add the cream and paneer, and let the paneer warm in the hot gravy. If you haven’t soaked your paneer in hot water earlier, let the paneer simmer in the gravy for a minute.

Finally, make the tempering by adding ghee and garlic to a small pan. Cook the garlic until golden brown. Then add whole red chillies and cumin. Once the cumin starts spluttering, turn off the flame and add chilli powder.

Pour this tempering over the spinach paneer for an extra garlicky flavor! Serve hot.