Ingredients

The following ingredients have 4 Servings
  • 2 pounds fresh spinach (see notes for frozen spinach)
  • 2 tablespoons olive oil (butter or ghee)
  • 2 cinnamon sticks
  • 7 whole cloves
  • 4 cardamom pods
  • 1 teaspoon cumin seeds
  • 3 garlic cloves (minced)
  • 1 jalapeño (minced)
  • 3 cups diced onions
  • 2 teaspoons salt (divided)
  • ½ teaspoon nutmeg powder
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons turmeric powder
  • 1 pound tomatoes (chopped)
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 4 teaspoons kasmiri chilli powder
  • 2 teaspoons fenugreek leaves
  • 1 pound paneer (cubed)
  • 1 tablespoon heavy cream

Instruction

  • Bring a large pot of water to boil on the stove.
  • Add the spinach and cook for 2 minutes.
  • Drain the spinach from the pot, then add it to a blender.
  • Blend for 30-60 seconds, or until smooth. If the spinach is getting stuck in the blender, add 1-2 tablespoons of water to help it puree in the blender.
  • Heat the olive oil in a large skillet, or dutch oven, over medium-high heat.
  • Add the cinnamon sticks, whole cloves, cardamom pods and cumin seeds.
  • Once the whole spices begin to splatter, add the garlic, jalapeno, onions, ½ teaspoon salt and nutmeg powder.
  • Cook until the onions begin to turn soft and slightly brown.
  • Add the ginger garlic paste, turmeric and chopped tomatoes.
  • Add the remaining salt, cumin powder, coriander powder and chili powder. Crush the fenugreek leaves in the palm of your hands, then add them to the pot.
  • Use a slotted spoon to remove the cinnamon sticks and cardamom pods from the pot.
  • Pour the pureed spinach into the pot.
  • Cook until you see small droplets of oil form on the top.
  • Add the cubes of paneer and gently stir them into the spinach sauce.
  • Cook for 3-4 minutes on the stove, then transfer to a bowl for serving.
  • Optionally drizzle heavy cream over the dish for extra creaminess.