To blanch Spinach keep it dipped in boiled Water for a minute and then immediately strain out and drop in chilled ice Water.

After it gets completely chilled strain out take out squeeze out excess Water then drop it into a mixer grinder.

Also add Tomatoes, Black cardamom and Cinnamon.

Add little more water if required then grind it into a fine puree.

Heat Oil and Butter together and then fry Paneer pieces in it till sauté golden.Then strain out and keep aside.

In remaining hot Oil at a low heat add Cumin and let it crackle few seconds.

Next add Ginger and Garlic paste.Saute for a minute keeping heat low.

Drop finely chopped Onion, Salt and Chilli paste.Saute Onion till translucent.

Over this keeping heat low drop Turmeric powder and within few seconds add the made Spinach purée.

Stirring occasionally till the the purée starts splattering.Next add fried Paneer pieces, 1 to 2 cups of Water and Garam masala.

Give a lite stir, cover and cook on medium for just 5-7 minutes.

Serve with Rice,Paratha or Naan.