1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml

Prep Work:

• Gather all the ingredients at one place. Wash and chop the spinach. Pluck the methi leaves off from the twigs

  Bring the paneer to room temperature. Or else if using frozen paneer, unpack and defrost in microwave for 4 mins.
• Into a pan pour the hot boiling water. Add all the chopped spinach to blanch.

  Leave it for 10 mins. Then, using tongs remove the spinach leaves into a separate bowl. Discard the water.
• Into a food processor, add all these>> blanched spinach, fresh mint leaves, coriander leaves, green chillies (4), milk (1 cup), enough salt for entire curry.

  Blend everything into fine paste.

Cooking:

• Put a frying pan on stove top over high flame. Add oil, let it heat.

  Then, add all these>> Cumin seeds/jeera, dry red chillies, slit green chillies, finely chopped onion, ginger garlic paste.

  Keep stirring, let them fry for 3 mins / until the onions soften.
• When the onions soften, add all the fresh methi leaves. Stir fry for 3 to 4 mins.
• Now, into the frying pan, add the puree which we made using the food processor.

  Add turmeric powder, dhaniya powder/whole coriander. Mix everything, let it cook for 10 mins.
• After 10 mins, add all these to the pan>> butter, fresh cream and grated paneer. Mix everything, let it cook on medium flame.
• After 5 mins, bubbles form and the oil floats on sides of the pan.

  Let the curry thicken as per your taste. Then switch the flame off.
• Switch the flame off and add the kasuri methi by rubbing against your palms. Mix up everything.

  Transfer the curry into a serving dish, garnish with a tablespoon of fresh cream. Done!