Ingredients:

• 2 cups of chopped spinach (palak)
• 200 grams of paneer (cottage cheese), cubed
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 green chilies, finely chopped (adjust according to your spice preference)
• 1-inch piece of ginger, grated
• 3-4 cloves of garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil or ghee (clarified butter)
• 1/4 cup of cream (optional)

Instructions:

1. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

2. Add chopped onions and saute until they turn golden brown.

3. Add grated ginger and minced garlic. Saute for a minute until the raw smell disappears.

4. Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.

5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes until the spices are cooked through.

6. Add the chopped spinach (palak) to the pan. Stir well and let it cook for 5-7 minutes until the spinach wilts down and cooks completely.

7. Once the spinach is cooked, turn off the heat and let the mixture cool down a bit.

8. Transfer the mixture to a blender and blend into a smooth puree. You can add a little water if needed to facilitate blending.

9. Pour the pureed spinach mixture back into the pan. Add cubed paneer and garam masala. Mix well.

10. If using cream, add it at this stage and mix well. Cook for another 2-3 minutes until the paneer is heated through and the flavors are well combined.

11. Taste and adjust seasoning if needed.

12. Serve hot with naan, roti, or rice.