I have prepared this recipe with very little oil. Instead of blanching the spinach, I have steamed it with little water just to retain all the valuables.
A vibrant green curry featuring pureed spinach and dairy product with a dash of cumin. This makes a nice combination for any kind of roti variety.
Spinach – 2 large bunches
Paneer – 200 gms
Onion – 1 small chopped into small pieces
Green chilli – 6-8
Ginger + Garlic paste – 1 tsp
Cumin powder – 1 tsp
Spinach & green chili puree, Paneer and chopped onion
Cut the paneer into 1 inch cubes.
Wash, remove the hard bits and roughly chop the spinach. Steam it under medium flame for about 7 – 10 minutes by adding ¼ cup of water. Allow it to cool and grind it along with green chilli. Heat a pan with 1 ½ tbsp of oil. When it is hot add onion and fry until they turn soft. Add ginger+garlic paste and for a moment and then add spinach puree and paneer cubes, cumin powder and salt and allow it to cook for 7-10 minutes on medium flame by stirring in between to avoid from burning. Remove from fire and serve warm with roti.