What you need: Serves 4
6 cups of fresh spinach leaves
1 tsp of garlic paste
1/2 tsp finely chopped ginger
4 green hot chilies (more or less as you like)
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!