Love this recipe. Always reminds me of road trips I used to take up to the mountains when I lived in Delhi.

1. Blanch 350 gm of spinach – fresh or frozen – in boiling water for 3 minutes. Drain, cool and blend to a paste.
2. Heat mustard oil in a wok and throw in 1 tsp of cumin seeds
3. Add half a cup of chopped onion and cook till golden brown
4. Add 1 tbsp Ginger Garlic paste and splash of water. Cook on high heat for 2 min.
5. Add two large pureed tomatoes and fry this mixture up till the oil separates and the mixture starts leaving the sides of the pan
6. Add 1 tsp each of turmeric, red chilli, coriander powder and salt. Cook for 3 min on high heat, constantly stirring.
7. Add 4 green chillies slit lengthwise, and tip in the spinach paste
8. Mix well and add salt. You want all those spices to get to know the spinach and blend well.
9. Cut your paneer into little cubes and blanch them in hot water for 2 min
10. Transfer to the spinach and mix gently
11. Add a drizzle of cream and mix well till the spinach coats the paneer
12. Garnish with julienned ginger and serve