Prep 1 hr
Cook 30 mins
This is a family favourite. I learnt this in Oman from a chef who used to come home part-time and cook for my family. He is no longer cooking for the family, but I have learnt this recipe well and make it on weekends. My husband adores the flavour.
- 1⁄4 kg panir, de-frosted
- 2 bunches spinach (palak)
- 2 tomatoes, puree of
- 1 large onion, chopped
- 1 inch piece ginger
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 1⁄2 teaspoon red chili powder
- 1⁄2 teaspoon asafoetida powder
- 1 teaspoon garam masala powder
- 2 teaspoons cooking oil
- Boil spinach in a pot of water. Drain the water.
- Soak the paneer in a bowl. Add water. Let it remain that way to de-frost for about 1 hour.
- Put the boiled spinach in a mixer and add a little water to prepare spinach puree.
- Heat oil in a pot.
- Add ginger and onion. Stir-fry until browned.
- Add all the spice powders.
- Fold in the tomato puree.
- Mix well and bring to a boil.
- Now, lower heat and add the spinach puree. Allow it to cook for a few minutes.
- Drain the paneer; remove all the water.
- Cut the paneer into cubes.
- Shallow fry the cubes of paneer in oil until lightly browned on either side. Add to the pot of spinach mixture.
- Mix lightly and serve hot with Indian flatbreads (rotis) or naan and/or pulao.