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1
Add some water in a container and put the spinach, garlic pods, cloves and ginger into it.
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2
Cover and heat for 5-6 minutes.
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3
Don't boil.
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4
Strain the excess water and keep that water aside.
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5
Blend the remaining ingredients into a smooth paste.
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6
Cut the panir into cube shapes and shallow fry in the refined oil till they turn golden brown.
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7
After they have turned golden brown and the surface slightly crunchy, remove from the oil and put them in the lukewarm water.
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8
Now for the gravy part , in a pan add butter and melt it.
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9
Then put in the green chillies.
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10
After some time put in the blended spinach mixture and stir.
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11
Add salt, Garam Masala powder and mango powder and keep stirring.
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12
Once it starts drying slightly, pour in the fresh cream and stir.
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13
Depending on how thick you like your gravy, you can add some of the remaining water used for boiling the spinach if its too thick.
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14
Now put in the Paneer pieces into the gravy and stir constantly until its nice and consistent.
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15
For serving, take it out in a bowl and put a little bit of fresh cream over it.
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16
Serve hot with Roti / Naan / Parantha / Any other bread of your choice.
