1 large bunch of spinach (palak) leaves; washed,
1/2 bunch of coriander leaves,
150 gms paneer cubes (cottage cheese),
2 onions; finely chopped,
1-2 green chillies as per taste,
1 tsp jeera (cumin seeds),
1 tbsp garlic paste,
1 1/2 tsp Tandoori masala,
1 tsp lemon juice,
1/4 cup fresh cream; beaten until smooth,
Salt to taste,
Oil for frying,
Water.

Method:
Blanch the spinach leaves in boiling water for 3-4 minutes. If you overcook the spinach then they will turn into pale dark green. To retain the cool green color of the vegetable, cook until just tender. Then drain the spinach (do not throw away the water, retain it for later use). Add them to the blender along with coriander leaves, chillies and grind with little water (use the drained water) to a smooth puree.
In a pan/pot, heat sufficient oil and add cumin seeds. When they splutter add onions and saute until soft. Then add garlic paste and fry for a minute. Now add the spinach puree, stir well and bring to boil over low-medium flame. Then sprinkle tandoori masala, salt, lemon juice, stir and transfer to a serving bowl. Garnish with fresh cream and stir well before serving. Serve hot with butter roti, naan or parathas.

After blanching the spinach put it in cold water so that color of spinach is retained.