This is a popular dish, especially in restaurants. It can be made very mild to very spicy, with spinach leaves only or with a mix of spinach and fenugreek leaves. In this recipe, I have used some fenugreek leaves.

Serves 6
Ingredients
• 200 gm spinach / palak
• 100 gm fresh fenugreek/methi leaves or 2 tbs dry methi leaves (Kasoori methi)
• 100 gm Paneer Cheese cube or block
• 2 tbs cooking oil
• 1 tsp cumin seeds
• 1 medium onions
• 1 inch piece of ginger
• 1-2 cloves of garlic
• 1-2 green chillies
• 200 gm of 1/2 cup chopped or tinned tomatoes
• 1/2 tsp turmeric powder
• 1/4 tsp chilli powder
• 1 tsp cumin and coriander powder
• Salt to taste
• 1 cups of water, approximately
• 1/2 tsp garam Masala

Instructions
1. Peel, wash, chop onion, ginger, and garlic roughly or grind in a food processor.
2. Cut paneer into bite size squares.
3. Wash, chop spinach, and fenugreek/ methi leaves. Boil in a very little water for 10 minutes.
4. Cool and grind to a paste.
5. Measure all other ingredients and keep aside.
6. Heat oil in a pan.
7. Add cumin seeds, a large pinch of asafoetida, and let the seed splutter.
8. Add the chopped/ground onions and let it cook till medium brown
9. Add ginger and garlic paste and cook it for 1 to 2 min. Keep stirring it.
10. Add the tomatoes, cumin and coriander powder, turmeric, salt and chillies Now let the tomato cook, stirring frequently, until oil begins to separate from the gravy.
11. Add the spinach, mix thoroughly, and add a little water to get a thick custard like consistency.
12. Bring to boil, then cover and simmer for about 5 minutes. It is important to cover it, as hot spinach bubbles and splatters everywhere.
13. Meanwhile in a frying pan, with a little oil, cook paneer cubes on each side for about 30 to 40 seconds. Just enough to get ever so lightly fry. If you are using a block of paneer. Just fry the whole block for similar time on both flat sides. Once cooked and cool, cut them in cubes.
14. Add paneer/cheese cubes to the spinach, cover and simmer for 5 more minutes.
15. Add a little garam masala. Turn heat off. 16. Serve hot with Chapatties or Paratha.