Instructions

1. Wash the fenugreek leaves and spinach leaves (both without the stems) thoroughly. Boil them together and blend them to a fine paste.
2. In a deep bottomed vessel, heat both butter and oil together.
3. Add the cumin seeds and let them splutter.
4. Add the onion and fry until brown. Then, add the turmeric, garlic, green chillies and ginger garlic paste and sauté them.
5. Add the blended paste of the greens, sugar and salt and mix well.
6. Add the coriander powder and ginger powder and fry until the oil oozes out on the sides. Cook on a slow flame.
7. If the mixture is very thick, water can be added to make a desired consistency.
8. Add the cream and paneer slices and cook for another 3-4 minutes.
9. Garnish with coriander leaves.