If You Are Using Fresh Spinach Leaves, Blanch. To Blanch The Spinach, Bring A Large Pot Of Water To A Rolling Boil.
Drop Spinach Leaves In The Pot And Cook For 2 Minutes.
Remove From Heat And Drain The Water. If You Are Using Frozen Spinach Leaves, Steam.
To Steam The Spinach, Bring A Large Pot Of Water To Boil. Put Frozen Spinach In A Colander Or Steamer And Place Inside The Pot. Cover And Steam For 8 To 10 Minutes.
Remove From Heat. In A Blender, Combine Onion, Ginger, Chili And Half Of The Spinach With 1/2 Cup Of Water. Blend To A Smooth Paste.
Heat Oil In A Deep, Heavy Bottomed Saucepan On Medium. Add Bay Leaf, Cinnamon And Peppercorns. When The Spices Start Sizzling, Add The Onion-Spinach Paste.
Sauté And Cook For Two Minutes Until The Mixture Starts Becoming Richer And Darker In Colour. Reduce Heat To Low.
Blend The Remaining Spinach With 1/2 Cup Of Water To A Smooth Paste. Add This To The Saucepan. Add Cumin, Salt And Nutmeg. Add The Paneer.
Cover And Cook For 20 Minutes, Stirring Every Now And Then To Make Sure The Curry Doesn’t Stick. Feel Free To Add A Bit Of Water If You Think The Curry Is Becoming Too Thick.
Adjust Seasoning, Add Cream And Chaat Masala (If Using) And Cook For 5 More Minutes.
Remove From Heat And Serve Hot With Naan Bread Or Rice.
