Chef /Owner Ashwani Kumar Nagpal
India Palace
A dish from the Punjab region made with paneer, an Indian cheese.
Ingredients
1 1/4 cups fresh spinach
1/2 inch fresh ginger, chopped
1 or 2 garlic cloves, chopped
1 or 2 green chiles, chopped
2 Tbsp oil
1/2 tsp cumin seeds
1 small bay leaf
1 medium onion, finely chopped
4-5 garlic cloves, minced
1 medium tomato, chopped
1/4 tsp turmeric
1/2 tsp chili powder
1/2 cup water
salt, to taste
1/2 tsp garam masala
2 cups paneer, cubed
1-2 Tbsp cream
1 tsp kasuri methi (dried fenugreek)
Method
- Blanch spinach in boiling water for 2-3 minutes then immerse in ice water. Strain and purée with ginger, garlic, and chiles. Set aside.
- Heat oil over medium heat. Add cumin, cooking until it begins to pop. Add bay leaf and onions and sauté until golden.
- Add minced garlic and tomatoes and simmer until soft. Mix in turmeric and chili powder, then spinach purée. Add water if mixture is too thick. Simmer 6-7 minutes. Season with salt.
- Add garam masala and paneer and simmer for 1-2 min. Gently stir in cream and kasuri methi.
Yield 4 servings
