3tbpskasuri methi(recipe said 1/2 tsp but I LOVE the extra)
3tbspheavy cream
3/4tspsalt plus more for paneer
Instructions
Prep
Wash spinach and set to dry.
Chop onions & tomatoes, prep ginger garlic paste and spices.
Cook
Set a large heavy-bottomed pan to medium heat. When hot, add 1 tbsp oil, and then the fenugreek seeds. When fragrant, add the spinach and cook until wilted and the raw spinach smell is gone (3-4 minutes). Put cooked spinach into the food processor to cool, and put the pan back on the stove to reuse. When the spinach cools, puree it, adding 1/4 cup water, if necessary.
Reheat the pan to medium heat, and add 1 tbsp butter and 1 tbsp oil. When the oil is hot, add the cinnamon stick, cumin seeds, and cloves. Swirl pan to coat, and when the spices become fragrant, add the onions. Cook the onions until golden stirring frequently. Then add ginger garlic paste and fry until the raw small dissipates (1-2 minutes). Add the tomatoes and cook until they break apart entirely. Add garam masala powder and combine. Then add 1/2 cup water and allow to continue to cook until onions and tomatoes have combined almost entirely into one sauce.
Meanwhile, fry the paneer: Cut the paneer into long strips about 3/4 inch thick, and sprinkle with a pinch of salt. Heat 1/2 tbsp oil in a pan and when hot, add the paneer and slightly brown on 3-4 of the long sides. When done, remove from pan. Cut into 1 inch long pieces and cover with foil to keep warm/moist.
When the onion and tomato have combined, add the kasuri methi leaves and spinach mixture to the pan, and stir to combine. Add a bit of water and cook it for 2-3 minutes but take care not to overcook here to retain the bright color of the spinach.
Lower the heat and add the paneer, cream, and salt.