Lingkan Reang
Blanch 250 grams of spinach in boiling water for 3 minutes, then transfer to ice water to cool and drain.
Blend the blanched spinach into a smooth puree and set aside.
Pan-fry 250 grams of paneer cubes until golden, then soak in water for softness.
In the same pan, saute cumin, bay leaves, onions, ginger, garlic, and green chillies, then add spices.
Mix in the spinach puree, season with salt and sugar, and simmer until thickened.
Stir in cream and garam masala, add the paneer, and optionally infuse with charcoal smoke before serving with Indian bread or rice.