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Ingredient
- Spinach - 1, 16oz pkt chopped, frozen (about 1/2 kg)
- Paneer - 7 oz or 200 g
- Oil - 3 tbsp
- Onions - 2 med, minced
- Ginger - 1″ pc, minced
- Garlic - 4 cloves, minced
- Water - 1/2 cup
- Tomatoes - 2 large or 1, 14oz can diced (pureed)
- Garam Masala - 2 tsp
- Cumin Powder - 1 tsp
- Coriander Powder - 2 tsp
- Red Chili Powder - to taste
- Salt - to taste
- Turmeric Powder - 1/4 tsp
- Heavy Whipping Cream - 8 tbsp or to taste
- Milk - to taste (optional)
Directions
- Cook frozen Spinach with 1/2 cup Water in a microwave safe dish for 7-8 minutes stirring in between.
- Blend cooked Spinach to desired texture (avoid over-blending).
Heat 2 tbsp Oil in a medium non-stick pan on high heat. - Once Oil is hot, add in the minced Onions, stir, cover and let it cook for about 5 minutes.
- Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes.
- Add in the Tomates, cover and cook till the oil seperates from the mixture.
- Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast.
- While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well.
- In a non-stick frying pan, heat the remaining 1 tbsp Oil.
- Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides.
- Remove from the pan into a plate with paper towel to soak the excess oil.
- In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes.
- Meanwhile, once the Masala is prepared, add in the mashed Spinach.
- Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder.
- Mix well and cook for 3-5 minutes.
- Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes.
- Gently squeeze the water out of the Paneer and put the Paneer in the Spinach.
- Mix gently and serve hot.
- Serves 4 . Enjoy with Naan, Chapati, Paratha or Rice.
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