Ingredients:

  • 4 cups fresh spinach leaves, washed and chopped (about 120g)
  • 1 medium onion, finely chopped (about 150g)
  • 2 tomatoes, pureed (about 250g)
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, minced
  • 1-2 green chilies, slit
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • Salt, to taste
  • 2 tablespoons cooking oil or ghee
  • 200g paneer, cubed
  • 2 tablespoons heavy cream (optional, for richness)

Instructions:

  1. Boil water in a large pot; blanch the spinach for 2-3 minutes. Drain and plunge spinach into ice water to retain color. Blend until smooth; set aside.
  2. Heat oil or ghee in a skillet. Add cumin seeds and sauté until they sizzle. Stir in onions, garlic, ginger, and green chilies until onions become translucent.
  3. Add the pureed tomatoes; cook until oil separates from the mixture. Incorporate turmeric, red chili powder, and salt, stirring well.
  4. Add the pureed spinach to the skillet; mix thoroughly. Simmer for 5-7 minutes to meld flavors.
  5. Gently fold in the paneer cubes and garam masala. Simmer for another 5 minutes; add cream if using.
  6. Taste and adjust seasoning. Serve hot with your choice of naan or rice.