Ingredients

The following ingredients have 4 Servings
  • For onion paste:
  • 2 medium (sliced Onions)
  • ¼ cup -Cashew nuts
  • 5-6 Green chilies
  • 1 cup-Water
  • For spinach paste:
  • 1 medium Bunch Spinach
  • About 5 cups of water
  • For curry:
  • 200 grams (½ inch cubed Paneer)
  • 3 tsp. Oil
  • 1 tsp. Ginger paste
  • 1 tsp. Garlic paste
  • ¼ tsp. Black salt
  • 1 tsp. Dried fenugreek leaves (Kasoori Methi)
  • 1 tsp Garam masala
  • Salt – to taste
  • 2 tbsp. Heavy whipping cream (Malai)

Instruction

  • Take onion paste ingredients in a pan and bring to a simmer.
  • Let it cook for 15 minutes or until onions get soft and let cool a bit.
  • Meanwhile, blanch the spinach. Boil 5 cups of water on medium heat, add spinach leaves.
  • Let it cook for exactly 4 minutes and take spinach leaves out and put them into cold water or rinse under running cold tap water.
  • Make smooth puree (onion and spinach separately) in the grinder. Keep both the paste aside till needed.
  • Heat the oil in a pan on medium heat. Once hot, add ginger paste, garlic paste, and sauté for 30 seconds.
  • Add onion paste, cook for 2 minutes.
  • Then add spinach puree. Mix well and let come to a boil
  • Add black salt, dried fenugreek leaves, garam masala, and salt. Mix well.
  • Add paneer cubes and mix gently. (If the gravy is thick you can add water as per your liking consistency.)
  • Cook it for 2 minutes and add fresh cream and mix.