Serves 4
Ingredients
for Spinach Puree
1 pound or 9
oz fresh Spinach (preferably baby spinach)
1 green chili
chopped
2 medium
garlic cloves chopped
½ inch ginger
chopped
½ tsp salt
3 cups of hot
water
3 cups of ice cold water
3 cups of ice cold water
Preparing
Masala:
1 cup onions
chopped
1 cup
tomatoes chopped
4 medium
garlic clove grated
½ tsp cumin
seeds
1 bay leaf
2 green
cardamom
2 cloves
¼ tsp
turmeric powder
½ tsp red
chili powder
½ tsp
coriander powder
½ tsp garam
masala powder or Madras Curry Powder (Rajah Brand)
250 gms
paneer or 9 oz paneer
1- 2 tbsp
heavy cream
2 tbsp oil or
butter
Salt to taste
1 tsp sugar
1 tsp kasoori
methi crushed (fenugreek leaves)
Directions:
Rinse the
spinach leaves thoroughly. If the stems are soft, keep it otherwise remove the
stems. Boil 3 cups of water add about ½ tsp of salt. Turn off the flame. Add
spinach and let it soak for 2 minutes. Remove the spinach leaves and add to the
ice-cold water. Leave it for 2 minutes. Add the spinach leaves, ginger, garlic,
green chili to a blender or food processor and coarse puree. Heat oil or butter
in a pan. Add cumin seeds, bay leaf, green cardamom, cloves and let it
splutter. Add chopped onions, saute till golden brown. Add garlic and saute for
a few seconds. Now add chopped tomatoes, salt and saute till it is soft. Add
turmeric, red chili powder, coriander powder, garam masala or madras curry
powder. Keep stirring till it leaves oil. Add spinach puree and mix well. Let
it cook for 5-6 minutes. Add salt, kasoori methi, sugar and let it stir for a
minute. Add paneer to the gravy and mix well. Finally add some cream to give it
a smooth texture. Simmer for a minute. Serve with naan or pulao.