Ingredients:
- 2 cups of chopped spinach (palak)
- 200 grams of paneer (cottage cheese), cubed
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, finely chopped (adjust according to your spice preference)
- 1-inch piece of ginger, grated
- 3-4 cloves of garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil or ghee (clarified butter)
- 1/4 cup of cream (optional)
Instructions:
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Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
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Add chopped onions and saute until they turn golden brown.
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Add grated ginger and minced garlic. Saute for a minute until the raw smell disappears.
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Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
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Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes until the spices are cooked through.
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Add the chopped spinach (palak) to the pan. Stir well and let it cook for 5-7 minutes until the spinach wilts down and cooks completely.
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Once the spinach is cooked, turn off the heat and let the mixture cool down a bit.
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Transfer the mixture to a blender and blend into a smooth puree. You can add a little water if needed to facilitate blending.
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Pour the pureed spinach mixture back into the pan. Add cubed paneer and garam masala. Mix well.
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If using cream, add it at this stage and mix well. Cook for another 2-3 minutes until the paneer is heated through and the flavors are well combined.
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Taste and adjust seasoning if needed.
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Serve hot with naan, roti, or rice.