Updated: Mar 8
Preparation Time: 20 min. Cooking Time: 30 min. Serves 4
250 grams Paneer (Cottage Cheese)
600 grams Fresh Spinach
100 grams Fresh Methi (Fenugreek Leaves)
1 Large Onion Very Finely Chopped
1 tbsp Ginger Paste
½ tbsp Garlic Paste
½ tbsp Green Chilli Paste
Juice of half a Lime
2 tbsp Oil
1 tbsp Butter
1 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
1 tsp Turmeric Powder
¼ tsp Cardamom Powder
1 tsp Sugar
1 tsp Corn Flour
Salt to taste
Chop 400 grams of spinach and methi. Wash, drain and keep aside.
Cut paneer into bite-size cubes, heat oil for shallow frying in a pan over medium heat, add the paneer cubes and sprinkle some salt and garam masala powder, fry on both sides very light brown colour, drain over kitchen paper and keep aside.
Heat oil in a pan, once hot, put the cumin seed and asafoetida, then add the onions and butter, cook till light brown.
Now add the ginger paste, garlic paste, chilli paste, turmeric powder, garam masala powder and cardamom powder, sauté for a minute.
Now add the chopped spinach, methi, salt and sugar, mix well, and cook on high flame for 2 minutes and then simmer on low flame until the spinach has cooked.
While this is cooking, boil water in a large pan and blanch the remaining 200 grams of spinach for a minute or so, then put them in ice-cold water to retain the green colour.
Blend the spinach with the lime juice, cornflour and ⅓ cup of water; add ¼ tsp of all garam masala powder, cardamom powder, salt and sugar to taste.
Drain the spinach from the cold water and puree to a smooth paste.
The spinach has cooked; add the paneer in the spinach, mix well and simmer for 5 minutes with the lid on, stirring occasionally; finally, pour the spinach puree in and mix well simmer for 2-3 minutes.
Enjoy hot with Tandoori Naan or pulao rice!