In a kadhai/ deep pan (I usually prefer a cast iron base), heat 1.5 tbsp of ghee.

Make a coarse paste of 1 tsp jeera, 2-3 garlic cloves, a small piece of ginger & 1-2 green chilies in a mortar-pestle preferably; if not you may use a grinder.

Add this paste to the pan and sauté on low flame for 1-2 minutes.

Now add 1 tbsp of besan (gram flour), sauté for a minute. Now add a tbsp of thick curd/ yogurt, and mix well for another 2 minutes.

The besan gives a very nice texture to the gravy.

Now add the blanched & puréed spinach. I personally like it coarsely pureed so I don’t blitz much. Mix well. Add salt to taste.

Mix in the cubed paneer/ cottage cheese cubes (which ideally should’ve been kept in warm water for about 10-15 min prior to adding to the pan).

Cover & cook for 5-7 mins on low to medium flame. We do not want to overcook either the paneer or the spinach here.

Add a tablespoon of ghee/ 2-3 tablespoons of cream in the end if you like.

Finish off with a teaspoon of good homemade garam masala and give it a gentle mix.

Serve hot with a bread of your choice or some steamed basmati rice.