You need –
- Fresh spinach – 1 bunch
- Paneer cubes – 1½ cups
- Onions – 1 cup, chopped
- Tomato – 1, chopped
- Garlic paste – 1 teaspoon
- Ginger paste – 1 teaspoon
- Green chillies – 1 , slit
- Turmeric powder – ¼ teaspoon
- Chili powder – ½ teaspoon
- Salt to taste
- Garam masala – ½ teaspoon
- Cumin seeds – 1 teaspoon
- Heavy cream – 2 tablespoon
How to –
Blanch the spinach in a sauce pot with boiling water for 2 to 3 minutes. Remove and puree the spinach. In a pan heat the oil and fry the paneer pieces until the sides becomes slightly brown. Set aside.
In the same pan add more oil if need be, add cumin seeds and onions and sauté on a medium flame till they turn translucent. To this add fresh tomato and cook once again until it become mushy. Then make puree of this onion and tomato and set aside. Heat a medium sauce pot and add tomato onion mixture, ginger -garlic paste, green chilli, turmeric, garam masala and red chilli powder and cook oil starts to saperate.
Add the spinach purée and little water mix well and cook on a medium flame for 2 minutes. Add the salt, cream and mix well. Tip in the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
Serve hot with Roti.
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