Palak Paneer

For tomato sauce, blend 50 g of fresh tomatoes. Sauté 40 g of onion and blend with cashews and 10 ml of cream. Add 10 g each of minced ginger and garlic, along with spices to taste — cloves, black pepper, green and black cardamom, cinnamon, bay leaf. Then mix the mixture with the blended tomatoes and simmer on low heat for at least 2 hours. Salt to taste.

For the chol-masala sauce, finely chop 250 g of tomatoes and onions, and 10 g of ginger and garlic. Fry in a pan until thick consistency. Add spices — cloves, black pepper, bay leaf, black and green cardamom, Kitchen King spice, garam masala. Salt to taste.

For the curry sauce, blend 100 g of fried onions with sour cream, add finely chopped fresh ginger and garlic, tomatoes, garam masala spices, mit curry masala, ground coriander and cumin, vegetable oil, and 100 g of cream. Cook for about 2 hours on low heat. Salt to taste.

Blend the spinach, sauté in butter. Add salt, chili pepper, 40 g of cream, and 20 g each of curry sauce, tomato sauce, and chop masala, and mix well.

Cut the cheese into small cubes, add to the spinach, and mix well. Before serving, finely chop some herbs and ginger. Garnish the finished dish.