Finely grind the spinach, coriander leaves, cumin, peppercorns, chilli, cardamom, ajwain, turmeric and half the onions with some water.
Place the paneer cubes in room temp water with 1/4 tsp turmeric powder added to it. Keep aside.
In a saucepan, heat 3 tbsp cooking oil/butter, fry the remaining onions well.
Then add the ground mixture 2-3 tbsp at a time, frying well. Then add salt and sugar.
Drain the paneer and drop the cubes into the gravy.
Simmer open (not covered) for 2 mins and then add beaten cream 2 tbsp at a time, gently folding it into the gravy to get a pleasant green colour. Then simmer (open) till desired consistency is reached.
Garnish with cream and serve with steamed rice or piping hot rotis/naan.
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.