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1
Rinse the spinach well and place in an empty pot.
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2
Cook until wilted.
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3
You can also heat the spinach in boiling water.
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4
Lightly rinse the wilted spinach and puree in the food processor.
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5
It will turn out very fragrant and rich in color.
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6
Finely chop the garlic and ginger.
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7
Cut the onion into 7 mm cubes.
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8
Finely chop or food process your tomatoes.
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9
Heat 2 tablespoons of vegetable oil over medium heat, and add the cumin seeds.
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10
It'll start popping.
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11
Once the cumin starts to pop a lot and begins to brown, add in the garlic and ginger and saute.
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12
Add the onions and saute well until translucent.
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13
Add all the spices marked with and saute while mixing them thoroughly.
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14
It'll seem dry, but it's fine that way.
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15
Add the tomatoes and keep sauteing.
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16
Saute until the shape of the tomatoes disappears and the mixture starts to thicken.
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17
Please saute until it turns into a paste like in this picture.
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18
There will be some oil oozing out from the tomatoes and onions.
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19
Add the pureed spinach and saute more.
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20
Once the spinach and tomatoes are mixed together evenly, add either heavy cream or yogurt and stir well.
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21
Add 100 ml of water and 1 teaspoon of salt.
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22
After bringing it to a boil, let simmer for about 10 minutes over low heat.
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23
Gently mix in the paneer.
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24
Check the saltiness and adjust to your liking.
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25
Garnish with some finely chopped coriander leaves and it's done.
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26
Enjoy it while it's still hot.
