Ingredients:
Palak/Spinach - 2 bunch, washed thoroughly and strained
Paneer - 200 gms, cut into cubes
Onion - 1, small, finely sliced
Tomato - 1, small, make a cut and put into oven for a minute and peeled
Ginger - 1/2 inch
Garlic - 5
Green chillies - 3-4, adjust according to taste
Cumin seeds - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Milk - 1/4 cup
Salt - to taste
Oil
Butter



Method:

In a kadhai heat oil and fry the onions till it becomes soft. Remove

Make a paste using tomato, ginger, garlic, green chillies and fried onions

In the same kadhai add the cumin seeds and let it splutter

Then add the above paste and saute for few minutes

Add coriander powder, turmeric powder, salt and cook till oil separates

In the meantime, take 1/2 cup of water in a big pot

Add the spinach and cook covered for 2 minutes

Let it cool and blend it to a smooth paste

Add this paste to the gravy in the kadhai and cook for few minutes

Add milk and let it simmer till a thick consistency is achieved

In a separate pan add butter and shallow fry the paneer pieces till they turn light golden

Add the paneer pieces along with butter to the kadhai in the form of giving a tadka

Mix gently and simmer for few minutes

Serve hot with roti or plain rice