Ingredients
Equipment
Method
- In a pressure cooker or pot with water, boil spinach, coriander leaves, tomato, cubed onion, green chili, capsicum, garlic, and ginger until completely softened.
- Allow the cooked vegetables to cool to room temperature.
- Transfer the cooled vegetables with their cooking liquid to a blender and puree until smooth.
- In a thick-bottomed pot, heat oil and sauté the sliced onion until golden brown.
- Add coriander powder, red chili powder, turmeric powder, garam masala powder, dried fenugreek leaves, and salt. Stir for about 30 seconds.
- Pour in the pureed spinach mixture and bring to a gentle boil. Simmer until the sauce thickens slightly.
- Gently fold in the cubed paneer and let it warm through.
- Stir in the cream just before serving.
Notes
For best results, use fresh spinach and firm paneer that holds its shape while cooking. The dish can be made vegan by substituting paneer with firm tofu and using coconut cream instead of dairy cream. Frozen spinach can be used as an alternative to fresh. The spice level can be adjusted by varying the amount of green chilies. Serve hot with naan bread, roti, or basmati rice.