Saag Paneer

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

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.