Ingredients:

  • 1 lb fresh spinach or a mix of mustard greens and spinach
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 2 medium tomatoes, pureed
  • 1-2 green chilies, slit (adjust to taste)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
  • 2 tbsp vegetable oil or ghee
  • 8 oz paneer, cubed
  • ½ cup heavy cream or yogurt (optional for creaminess)

Instructions:

  1. Wash and blanch spinach in boiling water for 2-3 minutes until wilted. Drain and shock in ice water. Blend until smooth.
  2. Heat oil in a skillet, add cumin seeds until they sizzle. Add chopped onion, sauté until golden brown.
  3. Stir in garlic, ginger, and green chilies; cook until fragrant.
  4. Add pureed tomatoes and spices. Cook until the oil separates, about 5-7 minutes.
  5. Stir in spinach puree, mix well. Gently fold in paneer cubes. Cook for 5-10 minutes to heat through.
  6. Stir in cream or yogurt, adjusting salt as needed. Simmer for a few more minutes, serve hot.