1. 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.
2. Heat 50 gm Desi Ghee in pan on high flame and add 12 – 15 Jeera, 2 teaspoons chopped Garlic and 1 kg boiled Spinach kept aside. Let it cook on slow flame for 5 – 7 minutes.
3. Add to this pan ½ teaspoon Cumin Powder, Iodised Salt, 25 gm Butter, 1 teaspoon Dhani Pure Palak Paneer Masala, 3 teaspoons fresh Cream. Keep stirring for 5 minutes.
4. Add to this pan 1 piece whole slit Green Chilli and 100 gm Paneer gently.
5. Garnish with some fresh Cream, KBM Palak Paneer Masala, fresh Ghee and Ginger Juliennes. Serve well.

(Note: This dish is for 2-3 persons)