For 4 Servings:
1 lb. paneer, cubed
1 lb. fresh spinach
1/2 cup of chopped onion
2 cloves of garlic, minced
1/2 inch piece of ginger, peeled and grated
2 green chilies, chopped
1 teaspoon of cumin seeds
1/2 teaspoon of turmeric
1 teaspoon of garam masala
1/2 teaspoon of red chili powder
2 tablespoons of vegetable oil
1 tablespoon of butter
1/4 cup of heavy cream
Salt to taste
1. Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onion and sauté until it turns golden brown.
3. Add minced garlic, grated ginger, and sliced green chilies (if using) to the skillet. Sauté for another 1-2 minutes until fragrant.
4. Add chopped spinach to the skillet and cook for 5-7 minutes until it's wilted and tender.
5. Let the mixture cool slightly, then blend it in a blender until it becomes a smooth puree.
6. Add the pureed spinach mixture back to the skillet and add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 5-7 minutes until the sauce has thickened.
7. Add paneer cubes to the skillet and cook for another 5-7 minutes until the paneer is heated through.
8. Finally, stir in the heavy cream and cook for another minute or two until it's heated through.
9. Garnish with fresh cilantro and serve hot with rice or naan.
For 4 Servings:
1 lb. paneer, cubed
1 lb. fresh spinach
1/2 cup of chopped onion
2 cloves of garlic, minced
1/2 inch piece of ginger, peeled and grated
2 green chilies, chopped
1 teaspoon of cumin seeds
1/2 teaspoon of turmeric
1 teaspoon of garam masala
1/2 teaspoon of red chili powder
2 tablespoons of vegetable oil
1 tablespoon of butter
1/4 cup of heavy cream
Salt to taste
1. Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onion and sauté until it turns golden brown.
3. Add minced garlic, grated ginger, and sliced green chilies (if using) to the skillet. Sauté for another 1-2 minutes until fragrant.
4. Add chopped spinach to the skillet and cook for 5-7 minutes until it's wilted and tender.
5. Let the mixture cool slightly, then blend it in a blender until it becomes a smooth puree.
6. Add the pureed spinach mixture back to the skillet and add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 5-7 minutes until the sauce has thickened.
7. Add paneer cubes to the skillet and cook for another 5-7 minutes until the paneer is heated through.
8. Finally, stir in the heavy cream and cook for another minute or two until it's heated through.
9. Garnish with fresh cilantro and serve hot with rice or naan.
