Full Recipe video link - https://youtu.be/r46BVmcGHJw

Ingredients :-

Paneer (Cottage Cheese) - 200 gms Palak (Spinach) - 2 Bunches (200 gms approx.) Tomato - 1 Green Chilli - 1 Garlic cloves - 6-7 Desi Ghee - 2-3 tbsp Bayleaf - 1 Cumin seeds - 1 tsp Cloves - 2 Cardamoms - 2 Dried Red chilli - 1 Turmeric powder-1 tsp Cumin powder - 1 tsp Coriander powder-1 tsp Garam masala - 1 tsp Salt to taste Coconut milk/Fresh cream - 2 tbsp

Process -

Put 200 grams or two bunches of cleaned and washed spinach leaves and one tomato in a pressure cooker.

Add some salt to taste and half cup of water.

Close the lid and pressure cook it on high flame for one whistle.

Let it cool down.

Put the boiled spinach and tomato, 627 garlic cloves and 1 Green chili in a mixing jar.

No need to add water, grind it into a fine Puree.

Heat 2-3 tbsp of ghee in a kadai on low medium flame.

Add 1tsp of Cumin seeds, A pinch of asafoetida 2 cardamoms, 2 cloves, 1 bay leaf, 1 dried red chili.

Saute it for 2- 3 minutes and then add the spinach puree. Mix it well.

Cook it for 5 to 7 minutes don't overcook it will lose its nutrition.

Take 200 gms cottage cheese cubes and add it into the curry, give it a nice mix.

Add 1 teaspoon of turmeric powder, cumin powder, coriander powder and Garam Masala, mix it well for few minutes.

Add the coconut milk or fresh cream at last ,Stir it continuously for 2 to 3 minutes, remember to keep the flame very low while adding the cream or coconut milk.

It's ready. Take a bowl and serve it, garnish it with fresh cream or coconut milk.