- 600 g spinach
- 100 g fenugreek leaves
Chop 400 grams of spinach and fenugreek leaves. Wash, drain and keep aside.
- 250 g paneer cheese
- 2 tbsp oil
- 1 tsp garam masala
- salt to taste
Cut paneer into bite-size cubes, heat oil for shallow frying in a pan over medium heat, add the paneer cubes and sprinkle some salt and garam masala powder, fry on both sides with very light brown colour, drain over kitchen paper.
- 1 onion (finely chopped)
- 1 tbsp butter
- 1 tsp cumin seed
- ¼ tsp asafoetida
Heat the oil in a pan and put the cumin seed and asafoetida, then add the onions and butter, cook till light brown.
- 1 tbsp ginger paste
- ½ tbsp garlic paste
- ½ tbsp green chili paste
- 1 tsp turmeric
- ¼ tsp cardamom powder
Now add the ginger paste, garlic paste, chilli paste, turmeric powder, garam masala powder and cardamom powder, sauté for a minute.
Now add the chopped spinach, methi, salt and sugar. Mix well and let it cook on high heat for 2 minutes then low the heat till the spinach has cooked.
While this is cooking, boil water in a large pan and blanch the remaining 200 grams spinach leaves for a minute or so, then put them in ice-cold water to retain the green colour.
- juice of 1/2 a lime
- 1 tsp sugar
- 1 tsp cornflour
Blend the spinach with the lime juice, cornflour and ⅓ cup of water. Add ¼ tsp of all garam masala powder, cardamom powder, salt and sugar to give it taste.
Puree to a smooth paste, by now the spinach will be cooked.
Add the paneer and pour the puree in, mix well and simmer for 5 to 8 minutes with the lid on, stirring occasionally.