Prep + Cooking time: 45 mins
Serves: 4 to 6
– Spinach – 2 bunches – Turmeric powder – 1 tsp
– Paneer (14 oz pack) – 1 – Red chilli powder – 2 tsps
– Onion – 1 – Ginger garlic paste – 3/4 tsp
– Green chillies – 3 or 4 – Salt – 1n1/2 tsp or to taste
– Cumin seeds – Sour cream – 1/2 cup
– Cloves – 3 – Cashews – 5 or 6
1. Boil spinach in some water for about 5 mins. Then, squeeze out all the excess water from the spinach and keep it aside.
2. In a wide skillet/cooking pot, heat some oil, add cumin seeds, cloves, chopped onions, green chillies and fry them until the onions are pale brown.
3. Add turmeric, red chilli powder, ginger garlic paste and salt. Fry for a couple of mins.
4. Then, add the spinach set aside, fry for a minute or two and grind this mixture in a blender.
5. In a separate pan, heat some oil/ghee and fry the paneer until light brown. In a small bowl, take some water and add turmeric to it.
6. After frying the paneer add them to this turmeric water for a few secs and remove it onto a plate. This will give the paneer a nice turmeric flavor and also allow the spinach gravy to penetrate well into the paneer.
7. Now, take the blended spinach gravy in the skillet/pot and let it simmer to boil for about 5-6 mins. Add sour cream to the gravy and let it simmer for a couple more mins.
8. In a pan, fry cashews in oil/ghee and add to the curry and savor it with rice, biryani, roti or naan.