Ingredients:
- 250 grams Spinach (or 5 to 6 cups roughly chopped)
- 2 Green Chilies (chopped)
- 2 Medium Garlic Cloves (roughly chopped, optional)
- 1 inch Ginger (roughly chopped)
- 3 cups Water (for blanching spinach)
- 3 cups Water (for ice bath)
- 2 tablespoons Butter (or oil, or ghee)
- ½ teaspoon Cumin Seeds
- 1 Medium Tej Patta (Indian bay leaf)
- ⅓ cup Onions (finely chopped)
- 1 teaspoon Garlic (finely chopped)
- ⅓ cup Tomatoes (finely chopped)
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- 1 pinch Asafoetida (hing, optional)
- ½ cup Water (or as required)
- ½ teaspoon Garam Masala
- 250 grams Paneer (cubed)
- 2 tablespoons Low Fat Cream (or 1 tablespoon heavy whipping cream)
- 1 teaspoon Kasuri Methi Leaves (dried fenugreek leaves)
- Salt (as required)
- 2 teaspoons Cream (for garnish, optional)
- 1 inch Ginger (julienned, for garnish)
- Lemon or Lime wedges (for serving)
Instructions:
- Prepare the Spinach:
- Blanch the spinach leaves in boiling water for 2 minutes.
- Immediately transfer them to an ice bath to retain the green color.
- Once cooled, drain and blend the spinach along with green chilies, garlic, and ginger into a smooth puree.
- Cook the Masala:
- In a pan, heat butter and add cumin seeds and tej patta.
- Once they sizzle, add onions and cook until they turn golden.
- Add chopped garlic and tomatoes, and sauté until the tomatoes soften.
- Stir in turmeric powder, red chili powder, and asafoetida.
- Combine Spinach and Masala:
- Add the spinach puree to the pan.
- Pour in half a cup of water or as needed to adjust the consistency.
- Bring to a boil and then simmer for 5 minutes.
- Sprinkle garam masala and kasuri methi, and mix well.
- Add Paneer:
- Add paneer cubes to the gravy and cook for another 5 minutes.
- Stir in the cream and cook for 1 minute.
- Garnish and Serve:
- Garnish with cream and julienned ginger.
- Serve hot with lemon wedges on the side.
