How to make it
5 steps. Take it one step at a time.
Blanch the spinach leaves
Blanch the spinach leaves in boiling water for 2 minutes. Immediately transfer to cold water to preserve the green color. Drain and blend into a smooth puree with the green chilies.
2 minHeat ghee or oil
Heat ghee or oil in a pan. Add cumin seeds and let them sizzle. Add the chopped onions and sauté until translucent.
5 minAdd minced garlic and grated ginger
Add minced garlic and grated ginger. Sauté for 1 minute until fragrant. Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
4 minPour in the spinach puree
Pour in the spinach puree and add salt. Mix well and cook for 5 minutes on low heat. Add water if the gravy is too thick.
5 minAdd the paneer cubes and garam masala
Add the paneer cubes and garam masala. Gently stir and simmer for another 2-3 minutes. Finish by stirring in the heavy cream and serve hot with naan or rice.
3 min
A little kitchen wisdom
For a restaurant-style smoky flavor, you can perform a 'dhungar' (charcoal smoking) technique at the end. Don't overcook the spinach to keep it bright green.
