Now who doesn’t love paneer? Combining it with loads of spinach takes away some of the cheesy guilt, or so I feel. Perfect as a week day indulgence or a fabulous pot luck treat, this dish is sure to please all your senses!
Prep time: 20 min | Cooking time: 20 min | Serves: 4
- 4 cups spinach, washed (stems included)
- 1 small onion, cubed
- 1 large clove garlic, chopped
- 1 large green thai chilli
- 2 small red thai chillis
- 1 tsp nigella seeds
- 1/2 tsp fennel seeds
- 1 Tbsp ground cumin
- 1/2 Tbsp garam masala powder
- 3 dried red chillis
- 1 Tbsp oil
- 2 Tbsp thick greek yogurt
- 500 gms paneer, cut into large slices
- Salt to taste
In a large pan heat the oil on medium high, add the paneer and fry till golden brown on both sides, about 2 minutes each side. Once fried, cut into 1″ cubes and set aside.
In a blender/food processor combine the spinach, garlic, onion, red and green chillis with 1/2 cup of water and puree till smooth.
To the same pan and oil the paneer was browned in, add the dried red chills, ground cumin, garam masala, nigella seeds and fennel seeds. Toast till fragrant, about 1 minute on low heat.
Add the pureed spinach, turn up the heat to medium high and cook for 10 minutes covered.
Add the yogurt and season with salt to taste.
Add the cubed paneer, stir and cook another 5 minutes till heated through.
Garnish with onion rings, and serve with some home made naan.
SUBSTITUTIONS AND TIPS
- For a richer flavour, substitute the yogurt with cream.
- Cubing the paneer after its fried, keeps it from drying out, helps hold its shape and makes for easier frying – you dont have to flip each tiny piece.
- The spinach can be substituted or combined with any other greens like swiss chard or kale.