Know anyone who dislikes spinach? Make this creamy, delicious version of spinach with paneer(indian cottage cheese) and I guarantee they’ll become a spinach lover!
2 cups cubed paneer ( I buy fresh block of paneer and cube it myself. You could buy precubed partially fried paneer as well)
2 bags of baby spinach ( yes it seems like a lot, but it greatly reduces volume when cooked)
1 large onion, roughly chopped
1 large tomato, roughly chopped
4 cloves garlic
1 inch piece ginger
1 tsp coriander(dhaniya)seeds
1/2 tsp cumin seeds
5 indian green chillies
1/2 stick of cinnamon
1 tsp garam masala powder
1/2 cup cilantro leaves
3 tbsp heavy cream
5 tbsp ghee
Wash the baby spinach leaves well, drain them and grind them in a blender to a paste and set aside. Use as little water as possible. You want a thick spinach paste, not a runny liquid.
Into the blender, add in the onion, tomato, garlic, ginger, chillies, dhaniya seeds, cumin seeds, cloves, cinnamon, cilantro and garam masala powder. Blend all of it together with a few tablespoons of water to make a smooth paste. Set aside.
Heat a pan with the 3 tbsp of ghee over medium heat, add in the bayleaf and pour in the ground masala paste. It will splutter so be careful! Over medium-low heat keep stirring the masala and let it cook uncovered for 15-20 minutes until the raw onion-garlic smell dissappears.
Now add in the ground spinach paste and mix well together. Add in salt and let it cook uncovered on medium heat for another 20-25 minutes until all the flavors blend together.
In the meanwhile, in another non stick pan, heat the remaining 2 tbsp ghee over medium heat. Shallow fry the cubed paneer 4 or 5 pieces at a time so that it turns golden brown on a few sides. Fry all the pieces and set aside.
Once the spinach gravy is cooked and ready, add in the heavy cream and stir it in evenly. Add in the cilantro, then immerse all the fried paneer pieces in and mix well.
Remove from heat after a couple of minutes and serve. I personally love to serve it with any kind of Pulao or Naan.