Summary

Ingredients

• 250 g spinach (frozen), chopped, unseasoned
• 1 pinch (s) sugar
• 4 tablespoon fenugreek (leaves), dried, if on hand
• 200 g cheese, Indian (paneer)
• 2 tablespoon cashew nuts soaked for 0 minutes
• Water, warm for soaking
• 0.5 stick ½ cinnamon
• 2 cardamom pods, green
• 3 carnation (s)
• 1 onion (s), finely chopped
• 1 cup whipped cream
• a bit salt
• sugar
• Chilli powder
• Oil or ghee

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Instructions

1. Prepare the spinach with a pinch of sugar according to the instructions on the packet. Dice the paneer and fry in oil or ghee until golden brown. If you don`t get a finished paneer, you can make it yourself according to a chef`s recipe, preferably 1 - 2 days in advance.
2. For the masala, crush the cinnamon, cardamom (only the seeds from the capsule) and cloves with a mortar and set aside. Mash the cashew nuts with a little water in a mortar to a paste.
3. Heat 2 tablespoons of oil or ghee and lightly brown the onion in it. Add the masala and fry for 1 minute. Add the fenugreek leaves and spinach and cook for 5 - 7 minutes while stirring. Add the cream and cook on a low flame for another 3 - 4 minutes.
4. Now add the fried paneer and cashew paste and season with sugar, salt and chilli. Simmer for a few more minutes. Serve with basmati rice or Indian bread.