This is another popular dish in restaurants. It can be made very mild to very spicy.

• Peel, wash, chop onion, ginger and garlic roughly or grind in a food processor.
• Cut paneer into bite size squares.
• Wash, chop spinach, and boil / steam in very little water for 10 minutes. Cool and grind to a paste or if spinach was chopped quite small, leave them as it is.
• Measure all other ingredients and keep aside.
• Heat oil in a pan.
• Add cumin seeds, and let the seed splutter.
• Add the prepared onion, ginger and garlic and let it cook till medium brown.
• Now add cumin and coriander powder, turmeric, salt and chilli. Give all spices a quick stir to avoid them burning. Add the tomatoes and let the tomato cook, stirring frequently until oil begins to separate from the gravy.
• Add the spinach, mix thoroughly, and add a little water to get a thick custard like consistency if required.
• Bring to boil, then cover and simmer for about 5 minutes. It is important to cover it, as hot spinach bubbles and splatters everywhere.
• Meanwhile in a frying pan, with a little oil, shallow fry whole block of paneer on both sides if it’s flat or on all four sides, it is a cube. Each side for about 30 to 40 seconds. Just enough to get ever so lightly brown. If you are using a block of paneer. Once cooked and cool, cut them into bite-size cubes.
• Add paneer/cheese cubes and fresh cream to the spinach, cover and simmer for 5 more minutes.
• Add a little garam masala, and chopped coriander and give everything a good stir again. Turn the heat off.
• Serve hot with Chapattis or Paratha.