Ingredients

• 2 bunches spinach , roughly chopped
• 1 bunch fenugreek leaves , roughly chopped
• 3 tablespoons canola oil , divided
• 0.5 pounds paneer , cubed
• 1 teaspoon cumin seeds
• 1 onion , thinly sliced
• 3 cloves garlic , minced
• 1 teaspoon grated fresh ginger
• 1 tomato , diced
• 2 teaspoons garam masala
• 0.5 teaspoons ground turmeric
• 0.5 teaspoons cayenne pepper
• 0.5 cups heavy whipping cream
• salt to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well.
3. 3 Transfer to a food processor and blend until finely chopped, about 5 pulses.
4. 4 Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.
5. 5 Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.
6. 6 Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat.
7. 7 Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.
8. 8 Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste.
9. 9 Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.

Nutrition per serving