Paneer Hyderabadi

PREPARATION

1. Heat 2 tablespoons oil in pan, add 1 tablespoon garlic cloves, 2 teaspoons ginger and 1 tablespoon green chili. Sauté for 1 - 2 minutes.
2. Add 120 grams onions and cook for 3 - 4 minutes over medium heat.
3. Add 40 grams spinach, 2 tablespoons coriander and cook for 1 minute. Remove from the heat and cool for 5 minutes.
4. In a bowl, add 300 grams curd, 1 teaspoon coriander powder, 1/2 teaspoon turmeric, 1 teaspoon red chili, 1/4 teaspoon garam masala., 1/4 teaspoon cumin powder, and 1 teaspoon salt. whisk well to combine and keep aside.
5. In a blender, add the prepared spinach mixture and 100 milliliters water. Blend until smooth and keep aside.
6. Heat 2 tablespoons oil in a pan, add 200 grams paneer and fry until golden brown from all sides. Remove from the heat.
7. Heat 1 tablespoon oil in another pan, add 1 teaspoon cumin seeds, 2 pods green cardamom, 1 cinnamon stick, 2 dry red chili, 1 pod black cardamom, and 2 pods cloves. Sauté for 1 - 2 minutes.
8. Add blended spinach puree and cook for 1 - 2 minutes. 
9. Add the prepared curd mixture and cook for 3–4 minutes over medium heat, stirring continuously to avoid curdling.
10. Add fried paneer and cook mix well.
11. Then, add 2 tablespoon fresh cream, 1 teaspoon dry fenugreek leaves, and 1 teaspoon coriander. Mix well and cook for 1 minute. 
12. Remove from the heat and garnish with fresh cream.
13. Serve.