Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Course: main | Servings: 6
Difficulty level: easy
Ingredients
For spinach puree
- 500 g Spinach / palak, raw, leaves, stems removed
- 1 g Green chillies, slit
- 8 g Ginger, fresh, chopped
- 10 g Garlic, chopped
Paneer preparation
- 350 g Paneer, cubes, 2.5 cm
- 10 ml Cow Ghee, for searing
- 1 g Salt, to season
For the gravy
- 15 ml Cow Ghee, for tempering
- 2 g Cumin seed / jeera, whole seeds
- 1 g Tej patta, whole
- 120 g Onion, finely chopped
- 10 g Ginger, fresh, paste
- 10 g Garlic, paste
- 150 g Tomato, hybrid, raw, finely chopped, deseeded
- 5 g Coriander seeds - whole / ground, powder
- 3 g Cumin seed / jeera, powder
- 3 g Dried chillies, Kashmiri red chilli powder
- 1 g Turmeric / haldi, powder
- 2 g Garam Masala, powder
- 1 g Kasuri methi, crushed
- 3 g Salt, to taste
For serving
- 20 ml Cream, fresh, to finish
- 5 g Lemon (nimbu), fresh juice
- 1 g Black pepper, finely ground
Instructions:
For spinach puree
- Bring a large pot of water to a rolling boil and salt it well.
- Add Spinach leaves and blanch for 45 seconds only.
- Immediately transfer spinach to ice cold water to lock the bright green colour. Drain well and squeeze out excess water.
- Blend blanched spinach with green chilli, chopped ginger and chopped garlic into a smooth puree. Add only a little water if required.
Paneer preparation
- Heat ghee in a pan. Add paneer cubes and sear lightly until just golden at the edges. Remove and keep aside.
For the gravy
- In the same pan, add ghee. Add cumin seeds and let them crackle. Add bay leaf if using.
- Add finely chopped onion and cook on medium low heat until translucent and lightly golden. Do not brown heavily.
- Add ginger paste and garlic paste. Cook 1 to 2 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until softened and the mixture looks glossy.
- Add coriander powder, cumin powder, Kashmiri red chilli powder, turmeric powder, garam masala, dry fenugreek leaves and salt. Cook 30 to 60 seconds on low heat.
- Lower the heat fully. Add spinach puree and mix. Cook gently for 5 to 7 minutes, stirring often. Avoid high heat to preserve colour.
- Add paneer back in. Simmer 3 minutes so it absorbs flavour without turning chewy.
For serving
- Adjust salt as required and turn heat off. Garnish with low fat cream, lemon juice and black pepper.
- Rest covered for 5 minutes. Serve hot with phulka, paratha, or steamed rice.
Nutrition (Per Serving)
Calories: 190 kcal | Protein: 10.1 g | Carbohydrates: 9 g | Fat: 12.6 g | Fiber: 2 g