-
Bring a pot of water to a boil. Add in a pinch of salt and then the spinach. Cook for 2-3 minutes until the leaves are wilted then place them into a bowl of ice water.
-
Add the cooled spinach, tomato, 3 whole cloves of garlic, Lee Kum Kee Minced Ginger, and green chili into a blender. Puree until a smooth paste forms.
-
Heat a pan over medium heat, then add in the vegetable oil. Add in the minced garlic and cook until it turns a light golden-brown color. Stir in the onion and cook for 2-3 minutes until translucent.
-
Add in the pureed spinach and water. Mix until combined. Cover the pan and cook for 10 minutes, stirring frequently.
-
Then add in the garam masala, turmeric, red chili powder, and salt to taste. Cook for 1 minute, then pour in the heavy cream.
-
Add the paneer to the pan and allow it to simmer for 3-4 minutes. Remove the pan from heat, then mix in the fenugreek and lemon juice. Enjoy!