Saag Paneer

Blanch 1 kg of spinach in boiling water for 2 minutes, then drain and puree.

Heat 27 g of butter or oil in a pan and sauté 15 g of minced garlic and 15 g of grated ginger until fragrant.

Add 15 g of dried red chilies and 30 g of curry powder to the pan and cook for 1 minute.