Ingredients:
Fresh spinach - 4 cups (finally chopped).
paneer - 1 cup (cubes).
tomatoes - 2 medium (pureed).
ginger - 1 tsp (chopped).
coriander powder - 1 tsp.
turmeric powder - 1/2 tsp.
red chili powder - 1 tsp.
oil - 2 tsp.
cumin seed - 1/2 tsp.
asafetida - 1 pinch.
salt to taste.
whole wheat flour - 2 tsp.
fresh cream - 1/3 cup.
water - 1/2 cup.
Method:
Thaw and blend the spinach, it just for a minute so spinach has a creamy texture but without becoming pasty.
Mix choped ginger, coriander powder, turmeric, and red chili powder with tomato puree and put aside.
Mix whole-wheat flour with fresh cream and put aside.
Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
Heat the oil in a saucepan. When oil is hot add hing (or asafetida) and cumin seed.
After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until you see tomato puree has started leaving the oil.
Now add the spinach, and let it cook on low medium heat for about 10 minutes.
Add fresh cream mixture and let this cook another four to five minutes.
Add paneer and fold it gently with spinach and let it simmer for a few minutes.
Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
Transfer the spinach to a serving dish. serve hot with roti or with bread items...
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