A quick and delicious vegetarian dish. Perfect when paired with Naan bread of a crusty baguette.
Wash the spinach very well under running water. Dry in a salad spinner. Set aside.
Heat a large pot on medium heat.
Add butter, the onions, ginger and cumin. Cook, stirring occasionally until the onions are soft (5 minutes).
Add the spinach and cook until they wilt and begin to boil in their own water.
Add the cream, yogurt, nutmeg and salt. Pepper generously, mix well. Set aside in a warm place.
Slice the paneer in ½ inch/1.25cm slices. Sprinkle the slices with Imperial Kashmiri curry.
Heat a large pan on medium heat. Add the ghee and brown the paneer, one minute on each side.
Serve the spinach topped with crusted paneer.