This is a most popular Punjabi dish served all over. It is very simple to make and is a best accompaniment to naan or tandoori roti. It is one of the main items in any dhaba you visit and is usually served with a dollop of cream or butter on the top. But I tried to keep it very simple without any cream. It is a very healthy choice with the goodness of iron, calcium and proteins.
- 2-3 bunches spinach
- 250 gms. paneer cubes
- 2 onions, chopped
- 1 tbsp. ginger-garlic paste
- 3 tbsp. oil
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala powder
- grated paneer to garnish
Blanch the spinach in hot water, along with a pinch of soda bicarb for 3-4 minutes. Drain, cool and blend to a puree. Keep aside.
Heat 1 tbsp. oil in a non-stick pan and fry the paneer cubes to a light brown colour. Keep aside.
Heat rest of the oil and sauté the onion till light brown in colour. add the ginger-garlic paste and all the dry apices mixed with a little water. Sauté till the oil separates from the sides of the pan.
Now add the pureed spinach and continue to sauté on a low flame till slightly thick in consistency.
Add the paneer cubes and mix well. Cover and let it stand for 5-10 minutes. Serve, garnished with grated paneer.
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