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1
Add the whole spices (cumin, coriander, black pepper, fennel, cardamom and cloves) to a pan and heat over medium high until fragrant, shaking the pan frequently to avoid burning. Remove from heat and transfer to mortar and pestle.
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2
Grind into a fine powder, and add cinnamon, turmeric, fenugreek and nutmeg. Set aside.
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3
Saute the onion and ginger garlic paste in vegetable oil or ghee. Get the onions nice and brown.
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4
Add spice mixture and stir to coat onions, sauteing until fragrant, about 30 seconds.
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5
Add the frozen spinach and cook through. You can microwave the frozen spinach beforehand to speed things up.
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6
Transfer spinach mixture to blender or food processor. Blend until mixed through.
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7
Add yogurt mixture and tomato paste, blend to mix.
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8
Return the spinach mixture to the pan with the paneer. Stir to coat and cook over medium heat for 10-20 minutes, or until your rice is ready.
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9
To add the amchur: 5 minutes before you are ready to serve, add the amchur. Amchur is made from dried unripe mangoes, and imparts a sour element without using additional liquid. If added to early, it will slow down the cooking process.
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10
Add salt and chili powder to taste. Serve with rice.
