3 big bunches of fresh Spinach

200g Paneer - Cut into cubes

2 big white onions

1 small tomato or 1/2 of a large tomato

 5 green chillies

4 cloves

1 small stick of cinnamon

1 tsp fennel seeds

1 tbsp cashew paste

1 tbsp fresh cream or 1/4 cup milk

2 tsp oil

2 tsp ginger garlic paste

1 tsp cumin seeds

1 tsp Sugar

Juice of half a lemon

1/2 tsp Garam Masala

Salt as per taste.

In a large pot, bring salted water  to a boil. Add a tsp of sugar & throw in chopped spinach & let it cook for about 3 mins

Drain the water & reserve some water to use in the gravy. Immediately rinse under cold water & set aside. Once cool, grind into a paste, without adding any water. Do not grind into a very smooth paste. I should be a coarse paste but smooth enough for it to blend .. so, keep this texture in mind. You can also mash the spinach with a Kadchi, if you like

Make a paste using onions, green chillies, cloves, cinnamom & Fennel seeds, without adding water.

Meanwhile, bring another pot of salted water into boil. turn off the stove & add paneer cubes. Let them rest in hot water for about 5 mins. Strain & set aside

In a large sauce pan, Heat oil, splutter cumin seeds & add onion paste, chopped tomatoes & saute for about 3 mins until raw smell disappears. Add cashew paste, Paneer cubes, salt & mix well. Add Pureed spinach, fresh cream or milk & mix gently. Check for salt & gently simmer for abor 2-3 mins. If the mixture is too thick, you may add the reserved liquid. However, do not make the gravy too rummy. If you are using milk instead of fresh cream, you may not need water at all.

Add a pinch of Garam masala before turning off the stove. Once the heat is turned off, add juice of half a lemon & mix well.

Let the gravy sit for a while before serving.