1 bunch Spinach
200 gms Paneer
1 small Onion
1 large Tomato
1 tbsp Grated Ginger
1/2 tsp Turmeric
1 tsp Red Chilli Powder
1 tsp Dhania Jeera Powder
1 pinch Aamchur
1 pinch Garam Masala
1 tsp Kitchen King
Finely chop the onions and tomatoes.
Cut the paneer into 1/2 inch cubes.
Heat a tbsp of ghee in a heavy bottom pan and add the ginger and onions.
Saute until it turns pink.
Add the tomatoes and cook until mushy.
Add all the masalas and cook until the ghee leaves the sides.
Add the roughly chopped palak and saute until it starts to wilt.
Turn the heat off and let it cool for 15-20 mins.
Puree this in the blender into a smooth paste.
Heat a tbsp of ghee in the pan.
Add the paneer and roast until the paneer is golden on all sides.
Add the spinach tomato puree,salt and bring to a boil.
Garnish with a dash of fresh cream and serve.