Ingredients

The following ingredients have 5 Servings
  • 5 cups baby spinach
  • 1 to 2 Thai chillies ((or jalapenos))
  • 5 cloves garlic
  • 1 large piece ginger
  • 1/2 cup cashew nuts
  • 3 tablespoons olive oil
  • 1 cinnamon stick ((about 1-inch / 2.5-cm))
  • 1 piece bay leave
  • 2 cardamom pods
  • 1 teaspoon garlic (, minced)
  • 1/4 cup onion (, finely chopped)
  • 3 to 4 tomatoes (, finely chopped)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon Garam masala powder
  • 2 tablespoons kasuri methi ((Optional))
  • 2 tablespoons heavy cream ((or coconut cream for a vegetarian option))
  • 200- grams 7 ounces paneer (, diced (about a cup))
  • Salt to taste

Instruction

  • Combine spinach, chillies, ginger, garlic and cashew nuts in a blender. Add 1/2 cup water and blend until smooth. If the spinach doesn’t fit in your blender, add half or a third of the spinach first and blend until smooth; then add the rest spinach and blend.
  • Heat olive oil over medium-low heat in a medium-size pot until warm. Add cinnamon, bay leaf and cardamom pods. Stir and cook for about a minute. Add minced garlic and onions. Cook and stir until the onions turn translucent, 3 to 5 minutes. Add tomatoes, coriander powder and salt. Stir to mix well, cover and cook until the tomatoes soften, 8 to 10 minutes.
  • Pour in the blended spinach mixture and add kasuri methi (if using). Stir to mix well. Cook over until boiling. Turn to medium-low heat, cover, simmer for 8-10 minutes. The gravy should turn brownish-green and cooked through, without a bitter taste.
  • Check for seasoning and add more salt if needed. Remove the pan from the heat. Stir in the cream and add paneer to the gravy. Mix gently without breaking the paneer.
  • Serve hot with chapatis, naan, or steamed rice.