The recipe is from my brother-in-law, who enjoys cooking and experimenting with new dishes. Thank you, Jijaji!

• Wash and prepare spinach by discarding spoiled leaves.
• In a saucepan, bring some water to a boil.
• Now add the prepared spinach and blanch for 3-4 minutes.
• Drain the spinach and add it to an ice/ cold water bowl. This process helps to maintain the green colour of the spinach.
• Now in a saucepan, heat the oil and the cinnamon, cloves and bay leaf.
• Once hot and fragrant, add the onion.
• Let the onion cook uncovered on low heat for around 7- 8 minutes. Make sure you keep stirring to avoid burning the onions.
• Once the onion is lightly browned, add the ginger garlic paste and mix well.
• Let cook for another minute.
• Now add tomato puree, mix well and turn the heat to medium-low. Let it cook for 4 to 5 minutes.
• Once the oil starts to separate from the gravy, add dry spices. Mix everything well.
• Let the gravy cook for about 5 minutes.
• Meanwhile, in a food processor, add the blanched spinach and make a puree out of it.
• Add this spinach puree to onion and tomato gravy.
• Now add the cubed paneer and double cream
• Mix everything well. Let it cook on low heat for another 5 minutes.
• Garnish with coriander and more double cream
• Enjoy with rice or chapati.