Spinach is readily available in local markets, and many home cooks enjoy preparing it in a variety of dishes. One popular variation is spinach with paneer, a dish that combines the leafy green with cubes of Indian cottage cheese. The recipe, sourced from Veg Recipes of India, outlines the ingredients and cooking method in detail. Ingredients 1 bunch of spinach (palashak) 200–250 g paneer, cut into small cubes 1 medium onion, finely chopped 1 tablespoon ginger‑garlic paste 2 fresh green chilies, chopped 1 tablespoon tomato paste 1 tsp cumin powder ½ tsp turmeric powder ⅓ tsp red chili powder ½ tsp garam masala powder 1–2 tablespoons ghee or butter 2 tablespoons cooking oil * Sugar and salt to taste Preparation 1. Wash the spinach thoroughly. Bring a pot of water to a boil, add a pinch of salt, and blanch the spinach for 2–3 minutes. Remove the leaves and immediately transfer them to a bowl of ice water to preserve their green colour. Once cooled, blend the spinach with the chopped green chilies in a blender to form a smooth paste. 2. In a pan, heat a little oil or ghee and lightly fry the paneer cubes until they turn golden. Set the paneer aside. 3. In the same pan, add the remaining oil or ghee and a pinch of cumin seeds. Sauté the chopped onions until they become light brown. Add the ginger‑garlic paste and cook until the raw aroma disappears. 4. Stir in the tomato paste, turmeric, cumin, and red chili powders, seasoning with salt. Cook until the oil begins to separate from the masala. 5. Add the spinach paste to the masala and mix well. Cook on medium heat for 2–4 minutes, then add a pinch of sugar. When the gravy starts to thicken, return the fried paneer cubes to the pan. 6. Sprinkle garam masala over the dish and serve hot. The spinach‑paneer dish is a seasonal favourite that showcases the versatility of spinach in Indian cuisine.
Article source: Ajker Patrika | Image credit: Ajker Patrika