If you are using prefried paneer or don’t want fried paneer you can skip this step, but otherwise cut your paneer into small cubes and pan fry in a little oil until golden on each side. Soak the paneer briefly in salted water and drain – this will keep it from getting rubbery later.

Heat 3-4 tbsp of oil in a saute pan or wok on medium high heat.

Add your diced onions, green chilies, and cumin seeds to the pan and cook till the onions take on an amber hue

Now add in your ginger and garlic, give it a stir and cook for a minute to cook the rawness out.

Add in your tomatoes, salt, chili flakes, and turmeric.

Cover your saute pan with a lid and cook for 2 minutes. This breaks the tomatoes down much faster and accelerates the flavour building process.

Continue to cook the tomato mixture for another 3-5 minutes or until the oil starts to rise above the tomato mix.

Now it is time for the star of the show – the spinach. You can put your frozen spinach in, turn the heat down to medium, and cook covered for 5 minutes.

Remove the lid, mix well, and cook uncovered on medium high heat for another 5-7 minutes, the mix will look cohesive and rich.

Run your mix (and 2 ice cubes if you are in a rush) through a chopper, mini food processor or blender along with 1-2 tbsp of cream (or yoghurt). You can also use 1 tbsp cream now and drizzle the last tbsp over at the end.

Put your mix back in the pan along with 1 tbsp more of oil and your kasuri methi. the extra oil is because your blended mix will burn quickly otherwise.

Cook on low heat, covered for about 5-7 minutes or until the mix starts to separate a little. Taste, adjust seasoning as needed. A little lemon is so nice for a brighter note.

Add your paneer cubes, cook for low, covered for 5 minutes and serve! You can slice over slivers of butter or drizzle over melted butter for extra richness.