PREPARATION

1. Heat 1.5 litres water in a heavy pot, add 100 grams fenugreek, 170 grams spinach and blanch them for 3 - 5 minutes.
2. Strain them and blend it into a smooth puree.
3. Heat 45 milliliters oil and 1 tablespoon butter in a pan, add 1 teaspoon cumin, 1 pod black cardamom, 3 pods green cardamom, 1 bay leaf, 3 pods cloves, 1 tablespoon ginger garlic paste and saute for 3 - 5 minutes.
4. Add 105 grams onions and fry till translucent.
5. Now, add 1 tablespoon green, 1/4 teaspoon turmeric and stir well.
6. Add 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.
7. Now, add the blended mixture in it and mix it well.
8. Cook for 5 - 7 minutes.
9. Then, add 85 grams fresh cream and mix it well.
10. Add 225 grams paneer and again mix it well. Cook for another 5 - 7 minutes.
11. Garnish with fresh cream.
12. Serve hot with roti.