Ingredients
- 1 pound (450-500 grams) fresh spinach leaves, washed
1 tablespoon olive oil
1 stick cinnamom
2-3 cloves
2-3 green cardamoms
1 bay leaf
1/2 teaspoon cumin seeds
2-3 cloves garlic, minced
1 onion, finely chopped
Salt, to taste
2 tablespoons ginger paste
1/4 teaspoon turmeric
1 tomato, chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
Chili powder, to taste
1 teaspoon powdered fenugreek leaves
2 green chillies, chopped
250 grams paneer, cubed and microwaved for 30 seconds to soften
2 tablespoons cream cheese
1/4 cup creme fraiche or heavy whipping cream (optional) - note: my mom uses ground cashew or almond powder instead!
1. Cook the spinach very quickly (about 2 minutes) in a large vat of boiling water, uncovered. Drain, wash and pulse in a blender or food processor (work in batches if you have to) until the spinach is liquified.
2. Heat the olive oil in a large saucepan over medium heat. Add the cinnamon stick, cloves, cardmoms, bay leaf and cumin seeds. Stir well.
3. Once the cumin seeds start to pop, add the minced garlic. Stir and add chopped onion and a bit of salt (the salt will help the onions to cook faster!). Once the onions are translucent and slightly brown, add the ginger paste and mix well. Then add the turmeric, chopped tomato, coriander and cumin powders, chili powder to taste, powdered fenugreek leaves and chopped green chillies. Mix everything well and cook thoroughly until the tomatoes dissolve.
4. Remove the cinnamom stick and process the tomato-onion-spice mixture in a food processor in order to obtain a smooth paste.
5. Return this paste to the saucepan and add the spinach. Mix well, adding a bit of water if necessary.
6. Add the paneer cubes and stir well. Slowly incorporate the cream cheese and cream (if using) and mix everything well. Delicious!
Description
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