Wash the spinach leaves and gently blanch it in boiling water with a little salt for about 5 minutes or until the leaves have whilted and the color of the leaves turn bright green.

Quickly remove from heat and run it in cold water or place it in a bowl of ice cold water to stop the cooking process.

In a blender, add the blanched spinach leaves, coriander leaves, green chillies, ginger , garlic pods and blend it by adding little water at a time into smooth paste.

Heat a pan, add ghee, and once hot add cumin, once the cumin begins to sizzle, add in the hing or asafoetida, and sauté for a a few seconds.

Add in the finely chopped onions, a little salt to cook it and cook the onions until soft and slightly browned.

Next add In the tomato puree or finely chopped tomatoes and cook until the tomatoes thicken a little bit.

Next add in the spice powders, cumin and coriander powder.

Saute well until the mixture gets slightly dry.

Next add in the spinach puree prepared earlier and rinse the blender jar by adding 1 cup of water and add it to the gravy. Stir in a cook in medium to low heat.

Check for salt and add more if required. Add in a tbsp of fresh cream and stir it in

Sprinkle garam masala and remove from heat.

I personally like to add paneer after plating it so it looks pretty. So transfer to your serving dish and add in the fresh paneer cubes and drizzle the remaining table spoon of fresh cream on top.

Serve Hot with naan or roti !