Its been a while that I wanted to post this recipe and somehow it got moved on as I had some baked recipes to post. Hope all of you had a wonderful Christmas. Now looking forward for the New Year. One way its nice that we have something or the other to look forward right.
Holidays got over and back to the routine again.
Spinach – one big bunch
Paneer - 1 cup cubed
Cumin seeds – ½
Asafoetida - a pinch
Oil - 2 tbspns
Onions - 1 medium, finely chopped
Ginger garlic paste - 1 tsp
Tomato - 1 small finely chopped
Garam masala – ½ tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chili powder - 1 tsp or to your spice level
Salt - to taste
Turmeric powder – ¼ tsp
Evaporated milk or cream - ½ cup (you can reduce to few spoons or skip upto your taste)
Boil about 2 cups of water with a pinch of salt, when it boils throw in the spinach and allow it boil for 10 minutes stirring once in between. Now drain and run this under a cold water. Coarsely blend the cooked spinach and ensure not to make it a puree and keep aside.
In a frying pan, add 1 tbspn oil. Add in the paneer cubes and let them get tossed all over with the golden brown colour. Remove from the pan and drain on a paper towel.
Use the same pan and add 1 tbspn oil. Once its hot, add in the cumin, asafoetida and onions and cook for 5 minutes. Throw in the ginger-garlic paste and mix. Cook for another 5 minutes.
Now add the tomatoes and ¼ cup water. Cover and cook till the oil separates from the mixture. Add the coriander, cumin and turmeric, red chili powder and give it a good mix.
Now add the spinach. Close and cook for 5 min. Now add paneer and check the salt and if needed add more water, wait for couple of minutes and then add garam masala and cream and put off the flame.
Serve hot with any Indian Breads.