Serves 4
Ingredients:
Blanch the spinach in a big bowl of boiling water for about 5 minutes. Drain the spinach and place them into another bowl of ice water for 5 minutes.
This is done so the spinach cooks just enough not to lose its color.
Drain, and add it into a blender. Toss in the green chilies along with it to make a smooth paste. Set aside.
In a skillet, add a few teaspoons of oil. When it smokes, add in the paneer cubes and shallow fry them until they are golden brown. Now once that is done, place them in a bowl of warm water for about 5 minutes. This will keep them soft. Drain and set aside.
I the same skillet, add ginger and onions into the remaining oil. When the onions are translucent, add in the garlic paste and the powders. Let them cook for just a few seconds.
- 6 cups of fresh spinach leaves
- 1/2 tsp of chopped ginger or paste
- 2 cups paneer/Indian cheese cut into 1/2 inch cubes
- 2 tbsp. oil
- 1 cup red onions finely chopped
- 1/2 tsp turmeric powder
- 1/4 tsp garam masala powder
- 1/4 tsp red chili powder/ paprika
- 2 tsp thick tomato paste or 1/2 cup fresh tomato puree
- Salt to taste
Blanch the spinach in a big bowl of boiling water for about 5 minutes. Drain the spinach and place them into another bowl of ice water for 5 minutes.
This is done so the spinach cooks just enough not to lose its color.
Drain, and add it into a blender. Toss in the green chilies along with it to make a smooth paste. Set aside.
In a skillet, add a few teaspoons of oil. When it smokes, add in the paneer cubes and shallow fry them until they are golden brown. Now once that is done, place them in a bowl of warm water for about 5 minutes. This will keep them soft. Drain and set aside.I the same skillet, add ginger and onions into the remaining oil. When the onions are translucent, add in the garlic paste and the powders. Let them cook for just a few seconds.
Add in the tomato puree and salt. When it begins to bubble, add in the spinach puree. Let is simmer on low for 5 minutes. Now add in the drained paneer, and garam masala and salt.
Let it continue to simmer for another 5 minutes. Serve hot with a dollop of fresh or sour cream. Serve hot with chapattis or steamed rice. Enjoy!
