|Curd||1⁄2 Cup (8 tbs)|
|Blanched tomatoes||100 Gram, blanched|
|Garlic||6 Clove (30 gm)|
|Soda bicarbonate||1 Teaspoon|
|Ghee||3⁄4 Cup (12 tbs)|
|Chili powder||1 Teaspoon|
1 Cut the paneer into small pieces.
2 In a pan, heat the ghee and fry the paneer until golden brown.
3 In another pan, cook spinach with 1 tsp of soda bicarbonate until tender.
4 In a grinder jar, put the cooked spinach and grind it finely.
5 In a frying pan, heat the ghee.
6 Add in chopped onions and garlic, fry until brown.
7 Pour in a little water and cook until the onion is soft.
8 Add in ground ginger, chopped tomatoes, salt, red chilli powder and cook until a thick gravy is formed.
9 Add in spinach and curd, cook for a few minutes.
10 Add in the fried paneer.
11 Cook, stirring until the ghee starts appearing on the surface.
12 Add in the mashed khoya, along with the ground spices.
13 Cook for a few minutes.
14 Serve hot.