For onion paste:
- Onions – 2,medium,finely sliced
- Cashew nuts – ¼ cup
- Green chilies – 5,slit
- Water – 1 cup
For spinach paste:
- Spinach – 1 medium branch
- Water – about 5 cups
For curry:
- Paneer – 200gm, 1/2 inch cubed
- Oil – 3 tsp
- Ginger-Garlic paste – 1 tbsp
- Tomatoes – 1,medium, finely chopped
- Dried fenugreek leaves– 1 tsp
- Garam masala – 1 tsp
- Salt – to taste
- Cream (Malai) – 2 tbsp or Milk - 1/4 cup
Preparation:
- Add the sliced onion, cashews and green chilies in a cup of water. Boil and simmer for about 15mins or until the onions are soft.
- When it is cooled down, grind to a smooth paste and keep aside.
- Blanch the spinach in about 5 cups of water. Boil and cook on medium heat for five minutes.
- Take spinach leaves out and put them into cold water. This helps in keeping the green color intact.
- When it is cooled down, puree the spinach. Do not add any water. If required, use a little from the water which was used to blanch the spinach.
Cooking:
- Heat oil in a pan and add ginger-garlic paste. Saute.
- Add chopped tomatoes and cook for 2 minutes.
- Add onion paste and cook for another couple of minutes.
- Add spinach puree and let it boil for a minute.
- Add salt, dried fenugreek leaves and garam masala. Mix well.
- Add paneer cubes and mix. Cook for 2 minutes.
- Add cream or milk. Stir and it is ready to serve.
- Prep Time: 0 hours
- Cook Time: 0 hours
