1. Heat 1 tablespoon of oil in a pan/wok on medium.
2. Add roughly chopped onion and saute for a minute.
3. Add roughly chopped tomato and ginger garlic paste, saute them for 2 minutes. Keep the flame on medium.
4. Add roughly chopped spinach and coriander leaf, mix and saute for 2 minutes or till the greens get cooked nicely.
5. Once the mixture is ready, take out the mixture in a plate/bowl and let it cool down completely.
6. Once the mixture cools down, make the fine paste out of it and keep it side.
7. Heat 2 tablespoon of oil in a wok/pan, add cumin seeds, cloves, black peppercorn and cinnamon stick. Let all the whole spices crackle.
8. Add the spinach mixture and let it cook for 2–3 minutes or till its color turns little darker.
9. Add the seasonings along with salt and mix well. Cook them till mixture starts separating oil. Keep the flame on medium.
10. Turn the flame on low and add curd/yogurt, mix well the curd/yogurt in the mixture and let it cook for 2 minutes on low flame.
11. Add cubed paneer/ cottage cheese, coat well in the sauce, cover and let it simmer for 5 minutes on medium-low flame.
12. Add dried fenugreek leaf/ kasoori methi, mix well and let it simmer for 5 minutes on medium-low flame.13. Serve hot and enjoy with your favorite naan / rice/ roti.
