RAPINI (Saag)/SPINACH PANEER

Ingredients:
1 bunch Rapini
1 bunch Spinach
5 big florets of Broccoli
1 medium size onion
5 cloves garlic & 1 small piece of ginger
1 or more green chili
1 Tspn kashmiri chili powder
1 Tspn cumin powder
½ Tspn turmeric powder
1 small piece of cinnamon, 1 petal anise, 2 cloves and 1 cardamom whole( to be powdered)
2 Tbspn oil
¼ Tspn methi ( fenugreek) seeds.
Salt to Taste
50ml tomato sauce and 2 tbsp milk cream
Paneer as required

Method:
In a vessel, pour 1 cup water, when starts boiling, add finely chopped rapini, spinach and broccoli, add little salt and boil till it is very soft. Turn off the fire and with the hand masher, mash the leaves well and set aside.
Take another vessel, fry the methi seeds in oil till it changes the color, add onion & fry for a mnt. Add ginger, garlic, green chili and fry well. Add the powders and fry for a mnt.
Add 50ml tomato sauce or paste and mix it well. Add the mashed leaves and cook till it boils and add the paneer (make small cubes and fry it in a little butter) and milk cream & cook for a min and turn off the fire. Toss a cube of butter(optional)
Serve hot with nan or pulav rice.