Measurements

• • 500g Spinach (washed and chopped)
• • 200g Paneer (cubed)
• • 2 medium Onions (finely chopped)
• • 2 medium Tomatoes (pureed)
• • 4 cloves Garlic (minced)
• • 1 inch Ginger (minced)
• • 2 Green Chilies (slit)
• • 10 Cashews (soaked in water)
• • 1 tsp Cumin Seeds
• • 1/2 tsp Turmeric Powder
• • 1 tsp Red Chili Powder
• • 1 tsp Garam Masala
• • 2 Cardamom Pods
• • 2 Cloves
• • 1 small Cinnamon Stick
• • 2 Bay Leaves
• • Salt to taste
• • 2 tbsp Oil
• • 2 tbsp Cream (optional)

Preparation Method

• Blanch the spinach in boiling water for 2-3 minutes, then transfer to ice-cold water.
• Drain and blend into a smooth puree.
• Heat oil in a pan.
• Add cumin seeds, cardamom, cloves, cinnamon stick, and bay leaves.
• Sauté until fragrant.
• Add chopped onions and sauté until golden brown.
• Add minced garlic, ginger, and green chilies.
• Sauté for another 2 minutes.
• Add tomato puree and cook until the oil separates from the mixture.
• Add turmeric powder, red chili powder, and salt.
• Mix well.
• Add the spinach puree and cook for 5-7 minutes on medium heat.
• Blend soaked cashews into a smooth paste and add to the pan.
• Mix well.
• Add paneer cubes and garam masala.
• Cook for another 5 minutes.
• Add cream (optional) and mix well.
• Serve hot with rice or gluten-free bread.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.