Ingredients:
Palak(Spinach)- a bunch (about 20 leaves)
Paneer cubes -2 C
Cinnamon stick-an inch piece
Cumin seeds-a pinch
Onion(sliced thin)-2 medium
Tomato-2 medium
Ginger-garlic paste-2 tsp
Chilly powder-3/4 tbsp
Coriander powder-3/4 tbsp
Cumin powder-1 tsp
Garam masala-1 tsp
Kasuri methi(Dried fenugreek leaves)- 2 tbsp
Cream-1/4 C
Oil-3-4 tbsp
Salt
- Remove the coarse stems from spinach and blanch in hot water for about 5 mins.Then transfer it into a grinder or blender jar and keep aside.
- Heat oil in a pan and splutter the cumin seeds and the cinnamon.
- Then add in the thinly sliced onion and fry till golden brown.
- Meanwhile, blanch the tomatoes,peel off their skin and chop.
- When the onions are browned add in the ginger-garlic paste.Fry for few secs and then add in the tomatoes.
- When the tomatoes are smushed well start adding the spice powders one by one.Fry until the oil starts seperating.
- Now add this onion-tomato masala into the blender with the spinach.Let it cool for a few secs and blend it well adding enough water to make a smooth paste.(Adding normal water lets the hot mix cool faster)
- In the mean time, add a teaspoon of oil to the same pan and fry the paneer cubes until the edges are brownish.To this add the ground paste and let it simmer for 5 mins.
- Finally add in the kasuri methi and the cream,mix well and simmer for another 15 mins.
- Serve hot with chapathis, naan or anything of your choice.
Notes:
This tastes great the next day,the spices are neautralised by then.
For those looking for dark green gravy can reduce the amount of cream to achieve that shade.
