Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.
- 500 gms Paneer (look below for recipe to make your own Paneer)
- 2 medium-sized bunches of fresh spinach (approximately 1 lb or 500 gms)
- 1/2 bunch fresh fenugreek leaves (approximately 1/4 lb or 125 gms)
- 4 tbsps vegetable/ canola/ sunflower cooking oil
- 1 large onion chopped fine
- 1 large tomato diced
- 2 tsps garlic paste
- 1 tsp ginger paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- Salt to taste
- 1 tbsp of butter to garnish
- Cut the paneer into 1″ cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
- Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
- Add the ginger and garlic pastes and fry for a minute.
- Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
- Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
- Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
- Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).