Total Steps
8
Ingredients
9
Tools Needed
4
Ingredients
- 1 bunch Spinach (Palak) big
- 2 Green chilis
- 1 teaspoon Cumin seeds (Jeera)
- 100 gram Paneer (Tofu, cottage cheese)
- 0.5 teaspoon Chilli powder
- 0.5 teaspoon Turmeric powder
- Salt(optional)
- 2 teaspoon Ghee (Clarified butter)
- Cream(optional)
Instructions
Step 1
Wash the spinach leaves and stems thoroughly to remove all dirt. Soak them in water and change the water every 5 minutes until it runs clean. This process may need to be repeated 4 to 5 times.
Step 2
Roughly cut the spinach leaves. Either steam them in the microwave for 5 minutes, or boil water in a vessel, then switch off the gas and soak the leaves for 10 minutes. Immediately put the blanched spinach under running cold water to stop the cooking process and retain their vibrant color.
Step 3
Place the blanched spinach leaves in your mixer and grind to a smooth paste, adding water as needed for easier grinding.
Step 4
Heat ghee in a thick-bottomed pan on high heat. Once hot, reduce the heat to minimum. Add the cumin seeds and green chilies, and cook until the seeds splatter and release a deep aroma.
Step 5
Add the spinach paste, red chili powder, turmeric powder, and salt to the pan. Stir continuously to prevent it from burning.
Step 6
Reduce the heat and let the mixture boil for 5 minutes, stirring at intervals.
Step 7
Cut the paneer or tofu into pieces and add them to the spinach mixture. Let it cook for another 5 minutes. If the gravy becomes too thick, add warm water and adjust the salt and chili seasoning to your taste.
Step 8
Serve hot, garnished with cream.