Wash & roughly chop the spinach.

Heat oil in a saucepan and fry whole cumin till it changes color. Then add chopped onion and fry till soft along with green chilies.

Add 1 tbsp ginger & garlic paste, chopped mint leaves and cashew nuts.

Fry for some time and add tomato, 1 tsp cumin powder, 1/2 tsp garam masala powder, and 1/4 tsp turmeric powder. Saute for 5 minutes till the raw smell disappears.

Now add finely chopped capsicum, chopped spinach, kasoori methi and chopped coriander leaves along with salt. Place the lid and cook for 2 minutes on medium heat.

Remove the spinach masala from heat, cool it and grind to a smooth paste.

In the same saucepan, heat 3 tbsp butter and fry chopped garlic till aromatic.

Then add paneer cubes and saute gently for 1 or 2 minutes. To this add the spinach masala paste and stir gently. Add 1 cup water, 1 tsp sugar, salt if needed and 1/4 cup (or less) cream.

Place the lid and cook on low flame for 5 to 7 minutes till the gravy starts to boil.

Serve hot with Naan or Roti.