Ingredients (Serves – 4)

  • Paneer – 250 Grams (Cubed)                                                    
  • Spinach (Palak) – 400 Grams (Washed)
  • Green Cardamom – 4 nos.
  • Black Cardamom – 2 nos.
  • Cinnamon – 5 cms.
  • Bay Leaf – 1 no.
  • Ghee – 2 Tablespoons
  • Garlic – 4 Cloves (Sliced)
  • Ginger – 1 Teaspoon (Grated)
  • Green Chili – 1 (Slit)
  • Onion – 1 Small (Finely Chopped)
  • Tomato Puree – 80 Milliliters
  • Cumin Seeds – 1 Teaspoon
  • Turmeric Powder – 1/4 Teaspoon
  • Garam Masala – 1/2 Teaspoon
  • Salt – 1/2 Teaspoon
  • Fresh Cream – 50 Milliliters
  • Water – 50 Milliliters (Or As Needed)

 

Method

  • Bring a pot of water to boil and add a pinch of salt, Green and black cardamom and cinnamon.
  • Add the spinach leaves to the boiling water and blanch for 1–2 Minutes Until Bright Green.
  • Drain The Spinach And Immediately Transfer To Ice-Cold Water To Stop Cooking And Preserve Color.
  • Drain Again And Blend The Spinach Into A Smooth Puree.
  • Heat 1 Tablespoon Ghee In A Pan, Add Cumin Seeds, Sliced Garlic, bay leaf And Slit Green Chili, Sauté Until Aromatic.
  • Add Finely Chopped Onion And Grated Ginger, Sauté Until Onion Turns Light Golden.
  • Pour In Tomato Puree And Cook On Medium Heat For 3–4 Minutes Until Slightly Thickened.
  • Add The Spinach Puree To The Pan, Mix Well, And Add Water If Needed To Adjust Consistency.
  • Add Turmeric Powder, Garam Masala, And Salt, Stir To Combine.
  • Add Paneer Cubes And Simmer For 3–4 Minutes To Allow Paneer To Absorb Flavors.
  • Stir In Fresh Cream And Remaining Ghee, Mix Gently, And Heat Through.
  • Serve Hot With Keto Roti Or Cauliflower Rice.

 

Prep Time – 15 mins.                   Cook Time – 15 mins.                          Total Time – 30 mins.