For 4 People
Spinach 400-500 gms
Paneer (from 3l of full fat milk – Paneer recipe here) roughly 300-350 gms
Green chillies 3
Garlic sliced 8 cloves
Cumin seeds 1 teaspoon
Lime juice 15ml
Fresh Cream 60ml
Clean and blanch Spinach leaves in boiling water for two minutes. Quickly refresh them in cold water. Squeeze out the excess water and blend to a paste along with the green chilles.
Dice the Paneer into cubes of your preferred size. Optionally you can pan fry them (If the paneer is soft and fresh I recommend skipping this)
Heat some oil in a pan and add cumin seeds. When they splutter, add the sliced Garlic. Just before they start to brown add the Spinach gravy and bring to a boil. Cover up and simmer for 10 mins.
Season with salt, and add Paneer. Gently mix and simmer on low heat for another 5 mins. Turn off the heat and add the fresh cream and mix gently. Add enough so that the gravy just begins to turn to a lighter shade but is still bright and dark green. Finally add lime juice and gently mix and serve.