Ingredients
2
2 servings
- •5 cups fresh spinach
- •4 tablespoons canola oil, divided
- •1 teaspoon cumin seeds
- •1 onion, chopped
- •1 green chile pepper, chopped
- •3 cloves garlic, minced
- •1 (1/2 inch) piece ginger, minced
- •2 tomatoes, diced
- •½ cup water, or as needed
- •1 teaspoon coriander powder
- •1 teaspoon cumin powder
- •½ teaspoon red chile powder
- •¼ teaspoon turmeric powder
- •salt to taste
- •8 ounces paneer, cubed
- •½ teaspoon garam masala
- •4 teaspoons heavy cream
- •1 pinch red chile flakes
Instructions
- Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.
- Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.
- Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed.
- Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.
- Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.
Nutritional Facts
Per 2 servings
- Calories: 506
- Carbohydrate: 24g
- Fat: 39g
- Fiber: 7g
- Protein: 21g
- Sugar: 8g
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