PREPARATION

1. Take 350 grams paneer and cut it into pieces.
2. Transfer this into a bowl, add 1 teaspoon salt, 1/8 teaspoon red chili, 1/8 teaspoon black pepper and mix it well.
3. Marinate for 15 minutes.
4. Heat 15 milliliters oil in a pan, add the marinated paneer on it and cook until it turns golden brown in color from all sides.
5. Remove it from heat and drain it on absorbent paper. Keep aside.
6. Take a skillet, add 1 litre water, 70 grams fenugreek leaves, 300 grams spinach and mix it well.
7. Cover it with lid and boil for about 5 minutes.
8. Open the lid and remove it from water.
9. Transfer this into a bowl filled with cold water.
10. Leave for 2 - 3 minutes and drain the spinach and fenugreek.
11. Transfer this into a blender, add 1 tablespoon green chili and blend it into a puree. Keep aside.
12. Heat 20 milliliters oil in a skillet, add 1 teaspoon cumin, 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic and stir for 1 - 2 minutes.
13. Then, add 70 grams onions and fry till translucent or until it turns golden brown in color.
14. Add 1/4 teaspoon turmeric and stir well.
15. Now, add the blended puree and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 100 milliliters water and mix it well.
18. Bring it to a boil.
19. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
20. Cover it with lid and cook for about 7 - 8 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Add 1 tablespoon fresh cream, 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
23. Now, add the fried paneer and mix it well.
24. Cook for 5 - 7 minutes on medium heat.
25. Remove it from heat.
26. Garnish with fresh cream.
27. Serve hot.