Ingredients
1 cup cubed paneer l 4-5 cups palak (or green spinach, packed) l 1 onion (chopped) l 1 tsp minced garlic ½ tsp minced ginger l 1 tsp red chilli powder l 1 tsp coriander powder l ½ tsp jeera (cumin) powder l ¼ tsp turmeric powder l 1 large pinch kasuri methi (dried fenugreek leaves) l 1 tsp garam masala l 2 tsp ghee (or oil) l 1 pinch hing (or asafoetida) l 1 heaping tsp tomato paste (or 1 pureed tomato) optional l 1 cup milk (or water) l 1 tbsp of plain curd (or yogurt) optional
METHOD
Blanch spinach. Bring a pot of water to a boil and dunk washed spinach leaves in it. Simmer for two minutes and remove. Puree to a smooth paste. Drain the water and in the same bowl, heat the ghee or oil. Add cumin powder and within five seconds, add chopped onions. Saute until golden brown and add spice powders like coriander powder, turmeric, chilli powder, and hing. Fry for a few seconds, taking care not to burn the spices. n Add minced ginger, garlic and tomato paste. Mix well add spinach. n Top this with milk. Mix well, bring to a boil and add kasuri methi and salt. Cook covered for about 6-8 minutes until spinach is cooked and spices have blended. Gently add paneer pieces to the gravy. Top off with a tbsp of curd (plain yogurt) if you want the gravy to be thicker. Sprinkle garam masala. Mix well and remove. Serve hot with naan, roti or pulao.
— as told Sayantika Majumdar
