Anyway, back to the dish. This was everything, the others (at buffets and restaurants) weren’t. It is delicately flavored and creamy. I loved it. I happen to make this again, over the weekend and served it with jeera rice (which I’d never made before). It paired really well. Now I know, for a fact, that if ever I need to whip up something meatless for my vegetarian friends, this is exactly what I will make.
So try it out and let me know how you like it.
Recipe by: Anjum Anand
750g spinach, washed and drained
3 tbsp vegetable oil
1 tsp cumin seeds
1 large onion, chopped
1 1/2 tbsp finely chopped ginger
1 1/2 tbsp finely chopped garlic
1-2 green chillies, whole
2 tsp coriander powder
250g Paneer / Cottage cheese, cut into cubes
1/2 – 1 tsp garam masala powder
6 tbsp whole milk or 4 tbsp double cream (I used cream)
1-2 tsp lemon juice, or to taste
Salt, to taste
Blanch the spinach in hot water till wilted. This should take about 3 minutes.
Drain using a colander and run under some cold water till it cools down. This will help maintain its lovely color and will prevent it from cooking any further.
Blend it to a smooth paste and set aside.
Heat oil in a large pan. Add the cumin and fry till it is fragrant. Don’t let it burn.
Add the onion and let it fry on low heat till it turns soft. This should take about 5-6 minutes.
Add the ginger, garlic and chillies and cook for another minute.
Add the coriander powder and salt and cook for 30 seconds.
Add the spinach puree and a tiny splash of water if necessary. The puree should be loose, but not watery. (I reserve the water that the spinach was blanched in and use it here, if needed.)
Bring this to a boil and simmer for 3 minutes.
Add the garam masala powder, paneer cubes and milk or cream.
Stir and cook for a few minutes till the spinach is nice and creamy.
Add lemon juice to taste.
Tomorrow I will post the recipe for the Jeera (Cumin) rice. Stay tuned.