This is a sound recipe, but I literally doubled the amount of all spices (except japaneos, avoiding spicy). I cooked the paneer separate with spices and oil, then cooked the oil with twice the spice amount, spinach (frozen) and collard green (half the amount of spinach, frozen as well). Added 2 tablespoons of ghee for 4 servings. Blended with the immersion blender while warm. To get the right consistency while cooking the spinach, I added water - but slowly. The mixture absorbs it better. I also heat the oil first, add the spices and roast them in the oil for a good 5 minutes, adding water or more oil if needed to prevent burning. Salt to taste, and we were good to go! It was well liked by my family.
