Put 1 kg Spinach in boiling water and after taking out use ice water to
retain color. Once cold, immediately take out Spinach and keep it aside.
Heat 50 gm Desi Ghee in pan and heat it properly on high flame, Add 12-
15 Cumin Seeds (Jeer) and let them crackle. Add 2 teaspoons chopped
Garlic. Stir well until golden brown. Add 1 kg boiled Spinach kept aside.
Let it cook on slow flame for 5 – 7 minutes. Add ½ teaspoon KBM Cumin
Powder. Add KBM Salt to taste. Add 25 gm Butter. Add 1 teaspoon KBM
Palak Paneer Masala. Add 3 teaspoons fresh Cream. Keep stirring for 5
minutes. Add 1 piece whole slit Green Chilli. Add 100 gm Paneer gently.
Garnish with some fresh Cream, KBM Palak Paneer Masala, fresh Ghee
and Ginger Juliennes. Serve well.
