Tomato purée - ½ cup., Onion paste - 2 tbs, Oil - 4 tbs. 
Salt according to taste.

Steps:
Boil 2 bundle of spinach and smash to paste. Mix grated paneer with salt and garlic paste. Keep aside. Add salt and 2 tablespoon of  wheat flour to the spinach paste and mix well. Now make small balls with the mixture. Fill the balls with grated paneer and shape like chops. Heat oil in a wok. Fry the paneer chops. Keep aside. Add onion paste, purée and salt to the remaining oil. Mix 1 tablespoon of wheat flour in a cup of water and add it to the wok when the oil gets separated from the gravy. As the preparation starts boiling remove from fire. Divide the chops into halves and place on a serving dish. Spread the gravy over the chops and serve.

Steps:
Fry diced paneer in oil and soak in water. Stir fry the onion and garlic paste in oil. Add chili paste and ½ cup of peas. Mix well curd, cashew paste and jaffran. Add the mixture.
Dilute ½ tea spoon of corn flour in water and pour into the preparation. Add ½ tea spoon of nutmeg powder and sugar. Add paneer to the gravy. Spread butter before removing from fire.