This is a family favourite. I learnt this in Oman from a chef who used to come home part-time and cook for my family. He is no longer cooking for the family, but I have learnt this recipe well and make it on weekends. My husband adores the flavour.
Ingredients: [‘panir’, ‘spinach’, ‘tomatoes’, ‘onion’, ‘ginger’, ‘salt’, ‘turmeric powder’, ‘cumin powder’, ‘coriander powder’, ‘red chili powder’, ‘asafoetida powder’, ‘garam masala powder’, ‘cooking oil’]
Quantity of Ingredients: [“1/4 kg panir, de-frosted “,”2 bunches spinach (palak)”,”2 tomatoes, puree of “,”1 large onion, chopped “,”1 inch piece ginger”,” salt”,”1 teaspoon turmeric powder”,”1 teaspoon cumin powder”,”2 teaspoons coriander powder”,”1/2 teaspoon red chili powder”,”1/2 teaspoon asafoetida powder”,”1 teaspoon garam masala powder”,”2 teaspoons cooking oil”]
Number of Servings: 4
Steps: [‘Boil spinach in a pot of water. Drain the water.’, ‘Soak the paneer in a bowl. Add water. Let it remain that way to de-frost for about 1 hour.’, ‘Put the boiled spinach in a mixer and add a little water to prepare spinach puree.’, ‘Heat oil in a pot.’, ‘Add ginger and onion. Stir-fry until browned.’, ‘Add all the spice powders.’, ‘Fold in the tomato puree.’, ‘Mix well and bring to a boil.’, ‘Now, lower heat and add the spinach puree. Allow it to cook for a few minutes.’, ‘Drain the paneer; remove all the water.’, ‘Cut the paneer into cubes.’, ‘Shallow fry the cubes of paneer in oil until lightly browned on either side. Add to the pot of spinach mixture.’, ‘Mix lightly and serve hot with Indian flatbreads (rotis) or naan and/or pulao.’]