Cooking Steps

1. 1

   Chop spinach and drain excess liquid; cube paneer for even cooking.

2. 2

   In a pan, heat 1 tbsp ghee, add diced onion and sauté until golden (5 mins), stirring to release sweetness.

3. 3

   Add minced garlic and grated ginger, stir for 1 min until aromatic.

4. 4

   Stir in diced tomato, cook until softened (5 mins), then add cumin seeds and garam masala.

5. 5

   Add chopped spinach, cook 2 mins until wilted; stir in cream, simmer 3 mins until thickened.

6. 6

   Garnish with a pinch of garam masala, serve with rice. (Pisces’ intuitive touch enhances the dish’s soulful balance.)

Reflection

Shape steady growth and refinement into a nourishing and reflective dinner arc. From recipe catalog (id 166).