1. 1

   Step 1

   Cut the paneer into 1.25 cm thick cubes.

2. 2

   Step 2

   Melt 30 g of ghee or butter in a non-stick pan over medium-high heat.

3. 3

   Step 3

   Fry the paneer cubes in the pan for 1.5 minutes per side until golden brown, then set aside.

   Timer 2 min
4. 4

   Step 4

   In a large pot, melt the remaining 30 g of ghee or butter over medium heat.

5. 5

   Step 5

   Add 1.5 chopped onions, 1 tsp fenugreek seeds, 1 tsp ground cumin, 1 tsp ground coriander, 0.75 tsp salt, and 0.25 tsp black pepper. Sauté for 3 minutes.

   Timer 3 min
6. 6

   Step 6

   Stir in 2 chopped garlic cloves and 2 tsp grated ginger, cooking for 2 minutes.

   Timer 2 min
7. 7

   Step 7

   Add 2 diced tomatoes and 1 sliced green chilli, cooking for another 3 minutes.

   Timer 3 min
8. 8

   Step 8

   Gradually add 700 g fresh spinach leaves and 60 ml water to the pot, stirring until the leaves wilt.

9. 9

   Step 9

   Simmer the spinach mixture for 10 minutes, stirring occasionally.

   Timer 10 min
10. 10

    Step 10

    Pour in 100 ml cream and 1 tbsp lemon juice, cooking for 3 minutes while stirring gently.

    Timer 3 min
11. 11

    Step 11

    Remove half of the spinach mixture and blend it into a smooth puree using a stick blender.

12. 12

    Step 12

    Return the pureed spinach to the pot and stir to combine.

13. 13

    Step 13

    Gently fold in the fried paneer cubes and serve.

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