- Blanch 300 gm spinach in boiling water. Cook for exactly one minute and then dunk in an ice bath. Blend to a paste.
- Heat 2 tbsp ghee + 1 tsp mustard oil and throw in 1/2 tsp asafoetida, 1 tsp cumin seeds and 3 tbsp finely chopped garlic. Cook for 3 min.
- Chuck in 1 tsp chopped ginger + 1 cup finely chopped onion. Cook till onions are golden brown.
- Now add 3 slit green chillies, 1 tsp red chilli powder and 2 tsp coriander powder. Add a splash of water and cook for 1 min.
- Introduce the spinach paste to the pan and cook on medium heat for 10 min
- While that’s happening, cut a block of paneer into cubes and soak in a bowl of warm water. You can totally fry them if you like, but I think the sauce is plenty rich already.
- Start putting the finishing touches on the spinach gravy. Toast 1 tbsp Kasuri Methi and crumble it into the pan.
- Add 1/2 tsp Garam Masala and finish with a drizzle of fresh cream
- Serve hot with naan / chapati / spaghetti
—
PS. I’m doing giveaways again! If you cook this, post a picture and tag me, and I’ll send you one of my ugly but limited edition kitchen aprons!
