Ingredients                                                                                                                                                                                                     (Serves – 4)

  • Fresh Spinach Leaves – 500 Grams
  • Paneer – 250 Grams (Cubed)
  • Onion – 1 Large (Finely Chopped)                             
  • Tomato – 1 Medium (Finely Chopped)
  • Green Chillies – 2 (Slit)
  • Ginger Garlic Paste – 1 Tablespoon
  • Cumin Seeds – 1 Teaspoon
  • Turmeric Powder – 1/2 Teaspoon
  • Red Chilli Powder – 1 Teaspoon
  • Garam Masala Powder – 1/2 Teaspoon
  • Kasuri Methi – 1 Teaspoon (Crushed)
  • Fresh Cream – 2 Tablespoons
  • Ghee Or Oil – 2 Tablespoons
  • Salt – To Taste
  • Water – As Required

 

Method

  • Wash The Spinach Leaves Thoroughly And Blanch Them In Boiling Water For 2–3 Minutes Until Wilted.
  • Immediately Transfer The Spinach To Ice Cold Water To Retain The Green Color. Drain And Blend Into A Smooth Puree.
  • Heat Ghee Or Oil In A Pan And Add Cumin Seeds. Let Them Splutter.
  • Add Finely Chopped Onion And Sauté Until Golden Brown.
  • Add Ginger Garlic Paste And Green Chillies. Sauté Until The Raw Aroma Disappears.
  • Add Chopped Tomato, Turmeric Powder, And Red Chilli Powder. Cook Until The Tomatoes Soften And Oil Separates.
  • Pour In The Spinach Puree And Mix Well. Add Salt And Simmer For 5–7 Minutes On Low Heat.
  • Add Paneer Cubes And Gently Mix. Cook For Another 3–4 Minutes So The Paneer Absorbs The Flavors.
  • Sprinkle Garam Masala Powder And Crushed Kasuri Methi. Stir Well.
  • Add Fresh Cream And Mix Gently. Simmer For 1–2 Minutes And Turn Off The Heat.
  • Serve Hot With Roti, Naan, Or Jeera Rice.

 

Prep Time – 15 mins.                   Cook Time – 20 mins.                        Total Time – 35 mins.