Wash and clean Spinach.

Boil water in a pan. Add spinach. Let it boil for 2-3 minutes.

Using a slotting spoon remove spinach and..

Drop into a large bowl of ice water.

This will stop the cooking process.

Once cooled, drain and coarsely ground spinach.

Assemble: rest of the ingredients needed for this recipe.

This dish calls for fried paneer but instead of frying I preferred toasting it on a skillet (tawa). It's simple - Grease griddle with oil, add sliced paneer to it and with the help of a fork keep turning till paneer turns light golden in color. Once cool cut them into cubes. For frying paneer - Heat oil in a pan, when hot add paneer and fry till golden brown.

In a pan heat ghee/oil and add cumin seeds. When they start to splutter add chopped onions, garlic paste and saute until onions are translucent. Add tomatoes along with spices and mix.

Cover the pan and lower the flame. Cook for about 2-3 minutes on low fame. Once the oil/ghee starts to leave the masala..

Add blanched palak to the pan.

Give it a good mix and stir it till well- blended.

Cook on a low heat for about 4-5 minutes till the color changes from light green to dark green.

Adjust seasonings and add cubed paneer pieces to cooked palak. Mix and let paneer absorb all the flavors.

Avoid mixing at this point because paneer when dipped in hot spinach will become soft and start to crumble. Serve hot with rotis.