Spinach - 1 bunch or 16oz (I used organic baby spinach)
Paneer Pieces - 1 1/2 cups
Onion - 1 large, finely chopped
Tomatoes - 2 medium, finely chopped
Green chillies - 3 or to taste
Ginger - 1 TBSP, grated
Garlic - 3 cloves, grated
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala - 2 tsp
Turmeric Powder - 1/2 tsp
Black Salt - 1 tsp (optional)
Kasuri Methi / dried fenugreek Leaves - 1 TBSP
Thick Plain Yogurt - 1 cup
Salt - to taste
Oil - 2 TBSP
- Prepare a bowl with some ice and water. Keep it aside.
- Boil a pot of water and place the washed spinach in it. Let it simmer for two minutes. Drain and immediately place the spinach in ice water to stop the cooking process and to retain the natural color.
- Puree the cooled spinach with green chillies to smooth paste.
- Heat oil in skillet or wok. Add the chopped onion and fry for a minute.
- Add the grated ginger and garlic. Saute for 2 minutes.
- Add cumin and coriander powders and fry for a minute.
- Add the chopped tomatoes, crushed kasoori methi and black salt (optional). Cook until soft.
- Add a cup of yogurt. Mix well and cook until oil separates.
- Add the pureed spinach paste and salt. Mix well. Cook in low flame for 7 to 8 minutes.
- Meanwhile, Keep the panner pieces in hot water to soften.
- Once the spinach is cooked and the drained paneer and garam masala powder to the gravy. Mix gently and bring to a boil.
- Transfer into a serving dish and serve hot with naan, roti or steamed basmati rice.