Heat about two tablespoons of ghee and saute some fennel, garlic and dry red chillies.
Add chopped spinach and let it fry in this fragrant ghee.
Once the spinach is cooked and this week take less than three minute on high heat, sprinkle the crumbled paneer.
Stir and dry up the dish.
Always use high heat and do not cover the dish while cooking. This helps retain the vivid colors of the ingredients.
Uncomplicated Cooking 