Great recipe! I made a few modifications to make it easier, faster, and a little lighter. First, I used a 10 oz package of frozen chopped spinach, defrosted. Instead of 2 fresh tomatoes, I used about 2/3 of a can of stewed tomatoes (not diced; and a whole can would be fine as well). I would recommend decreasing the amount of salt from 1 tbsp to 1 tsp (or none at all) if using the canned tomatoes. In addition, I skipped grinding spinach to a paste in the first step. Instead, after adding the tomatoes (as in step 4), I put the everything into a food processor. At the end, I substituted 2 tbsp fat free half-and-half for the 1 tbsp heavy cream. Tasted just like restaurant saag paneer! Very easy. I will certainly make this again some time.
Very very good, and apart from spending some time preparing the spinach (I couldn't get baby spinach so used normal), this came together quickly for an excellent, spicy and yet well-balanced curry, not overly hot at all, tho you could up the heat if you chose to. This spinach curry would be excellent paired with anything, I chose not to use the cheese but to pair this with sauteed shrimps, mmm, excellent! We really enjoyed this authentic curry, thank you Pavithra! Made for PAC Fall 2009
Extremly yummy dish which is easy to cook Keep up the good work pavi!