Ingredients

The following ingredients have 4 Servings
  • 3 onions
  • 1/2 inch piece of ginger
  • 1/2 green chili
  • 3 cloves garlic
  • 3 to matoes
  • 250 grams spinach (boiled and cooled)
  • 2 tablespoons cocnut oil
  • 1 pinch asafoetida
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon salt
  • 1 small block paneer (Indian cottage cheese, cut up into cubes)
  • 3 tablespoons heavy cream

Instruction

  • Make a pasta out of the onions, ginger, chili and garlic(can use food processor/blender or mortar and pestle). Add a bit of water if having trouble blending it together.
  • Make a paste out of tomatoes (can use blender)
  • Make a paste out of the spinach (can use the blender).
  • Heat oil in large deep pan (wok) and once hot add asafoetida, cumin seeds, mustard seeds and garam masala. Stir until fragrant.
  • Add the onion paste and cook for 5-7 minutes until it turns a bit brownish. Then add the tomato paste and add red chili powder, turmeric powder, coriander powder and salt.
  • Cook until you see that the oil is coming up to the surface (after about 5 minutes) and then add the spinach paste and paneer.
  • Add some heavy cream and stir. Cook for a few more minutes.
  • Serve with rice or chapati/naan (for gluten free serve with rice)