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
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
- 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.
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.