Wash the spinach, cut or tear them into big pieces.

Heat 1 tbsp of ghee in a pan or a kadai.

SautT the spinach along with the green chillies for a few mins, until they are wilted.

Let the mixture cool down.

Meanwhile dry roast cashews lightly.

Puree the spinach along with coriander leaves, roasted cashews and salt into a smooth paste.

Blanch tomatoes and peel the skin.

:- Blanch - To plunge food, usually vegetables and fruits, into boiling water briefly, then into cold water to stop the cooking process. Blanching is done to firm the flesh, to loosen skins and to heighten and set color and flavor.

Puree the tomatoes along with onions, ginger, garlic and yogurt.

:- You can choose not to blanch the tomatoes and just puree them raw, with skin.

Heat 1 tbsp ghee in a pan.

SautT the above prepared tomato mixture for a while.

Add the prepared spinach puree, salt, red chilli powder, turmeric powder, kashmiri red chilli powder, garam masala, cumin powder and coriander powder.

:- If your using kasoori methi it can be added now

Mix well and cook for about 5 mins.

Mix the prepared paneer into it and cook for a few min longer.

:- Serve hot with rice or any of the Indian breads.

:- I use either "Nanak" brand paneer or any brand of queso blanco (you can find it in any of the mexican stores or at costco). Queso blanco (queso = cheese; blanco = white) is paneer but most brands are salted..

:- I find it tastier if you don¦t fry paneer and it`s also healthier!

:- You can also substitute paneer with extra firm tofu.

:-As always play around with the spices to suit your mood!