|Prep Time||15 minutes|
|Cook Time||10 minutes|
- 14 oz Paneer cheese cubed
- 1 tbsp ghee
- 2 medium Roma tomatoes chopped
- 1 green chili pepper sliced
- 1 small onion diced
- 1 tbsp ginger grated
- 3 cloves garlic chopped finely
- 1 1/2 tsp cumin
- 1 1/2 tsp garam masala
- 1/2 tsp cardamom ground
- 1/2 cinnamon stick
- 2 whole cloves
- 1 1/2 tsp salt to taste
- Add spinach to a large pot with a 1/2 inch of water and 1/2 tsp of salt Cook spinach for 2-3 min until the leaves wilt, then immerse the leaves in ice-cold water. Drain spinach completely.
- Puree the spinach in a food processor with about 1/4 cup of water. The puree should have a smooth and thick consistency - you may need to add a few tablespoons more water to blend,
- In a large pan, heat 1 tsp of ghee over medium heat and brown the paneer for a few minutes turning frequently. Remove paneer once lightly browned on most sides. Wipe the pan clean.
- In the same pan, heat the remaining ghee and add the onion, garlic, ginger, cumin, and cardamom. Fry for 2-3 minutes until the fragrance of the spices is released.
- Add the tomatoes, cinnamon stick, cloves, garam masala, chili, and salt along with 3/4 cup of water. Cover and cook until the tomatoes and onion are completely softened. Add more water as needed. The consistency should be like a chunky tomato sauce.
- Reduce the flame and add the pureed spinach. Stir to combine and allow to cook for about 2-3 minutes until mixture is hot and bubbly.
- Add the paneer and mixed to combine. Taste and adjust salt as needed.