Adapted by Anna Sanyal from Quick Indian Cooking by Mallika Basu.
Ingredients
- 8 ounces paneer, cut into bite-sized pieces
- ½ teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons oil
- 1 medium red onion, chopped
- 4 to 8 garlic cloves, minced or ground to a paste
- 1 inch ginger, minced or ground to a paste
- 1 teaspoon cumin
- 1 serrano pepper, diced (or less if you prefer minimal spice)
- 16 ounces frozen spinach
- Hot water
- 1 teaspoon garam masala
- Salt to taste
- Optional: heavy cream or Greek yogurt to taste
Instructions
In a bowl, mix the paneer with the turmeric, chili powder and salt. Set aside.
In a large pot, heat the oil on high. Add the seasoned paneer to the hot oil and fry until golden brown on all sides. Remove the paneer with a slotted spoon to a paper-towel-lined plate.
In the same pot, sauté the onion, garlic and ginger. Once the onions are translucent, add the cumin and serrano pepper. Fry until the mixture turns a deep golden brown. If the mixture sticks to the pot add a little hot water.
Mix in the frozen spinach and let the mixture cook for 5 minutes. When the spinach is thoroughly defrosted and mixed evenly, add half a cup of hot water. Transfer to a blender (or use a hand blender in the same pot) and process to a smooth, creamy texture.
Pour the spinach base back into the pot. Add the fried paneer pieces and garam masala. Mix in cream or Greek yogurt, if using, to taste. Lower the heat and simmer for 10 minutes until everything cooks together thoroughly.
Season with salt to taste, then serve hot with basmati rice, naan or parathas.
