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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) cilantro (roughly chopped) |
2 stick(s) cinnamon |
2 teaspoon(s) cumin seeds |
4 clove(s) garlic (finely chopped) |
2 tablespoon(s) ghee |
1 slice(s) large onion |
1/2 lemon (quartered) |
1/4 cup(s) milk |
11 ounce(s) paneer (cubed) |
1 red chili (break open) |
1/2 teaspoon(s) red chili powder |
salt (to taste) |
4 cup(s) spinach |
1 cup(s) water |
Directions:
1. You must first wash the spinach to make sure there is no dirt in the leaves and then roughly chop the spinach and place in the saucepan. Add the water and salt it per taste. Once the spinach is soft, drain it and set it to the side. Keep the water as well because it will be used when you blend. Then place 1 tbls of the ghee in a pan and lightly brown the paneer. Remove the paneer once it is lightly browned and set aside. Add the cumin seeds, garlic, cinnamon, red chili powder and onion. This mixture is fried till the onions and garlic turn golden brown. This is then put into a blender with the boiled spinach until the mixture is a smooth paste. (Remove the cinnamon sticks before grinding!) Combine the paste, red chili and the paneer in the pan on medium heat with the last Tbls of ghee. Let this cook for about 11-15 minutes. Add the milk and cook until the mixture is thickened. Right before you turn off the heat, add the cilantro. Lemon quarters are used to add some brightness to the dish at the end and depends on taste.
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