Spinach curry/ Palak paneer

Ingredients:

10 cups chopped spinach or 12 oz of frozen spinach (try using fresh spinach instead of frozen)

1 cup paneer, cut into 1/2" cubes

1 tbsp oil

3/4 cup finely chopped onions

3 tsp of ginger garlic paste

1/4 tsp turmeric powder

1tsp of tomato paste

 salt to taste

1 tsp garam masala

1tsp red chili powder

1tsp of cumin powder

1 cup of fresh coriander

2 tbsp fresh cream (optional)

1 tbsp of crush kasturi methi 

Process

1.     Blanch the spinach in a pot of boiling water for 2 to 3 minutes.

2.     Drain, refresh with cold water and keep aside to cool.

3.     Blend the spinach along with fresh coriander in a blender to a smooth purée and keep aside.

4.     Heat the oil in a pan, add the onions and sauté on a medium flame till they turn translucent.

5.     Add the garlic, ginger, and turmeric powder and sauté on a medium flame for 1 to 2 minutes.

6.     Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously.

7.     Add red chili powder, cumin powder and garam masala powder along with the spinach purée and mix well and cook on a medium flame for 2 minutes.

8.     Add water to get the desired consistency

9.     Add the salt and fresh cream (optional) and mix well.

10.  Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.

11.  Add crushed kasturi methi and mix well

Serve hot with roti, nan or parathas.

 

Note: While cooking spinach never cover the lid of cooking pot, this will discolor the spinach and it will lose its bright green color.

You can also replace paneer with firm tofu.