Ingredients

Chopped Spinach or Leaves (Palak): 10 Cups [~2 lbs. raw spinach - refer Handy Tips]

Cottage Cheese (Paneer): 2 - 2½ Cups [Cut into ½" cubes]

Finely Chopped Onions (Red): 1 - 1⅓ Cup

Tomatoes (On the Vine or Roma - Medium Sized): 2

Finely Chopped Garlic: 1½ tbsp.

Finely Chopped Ginger: 1 tbsp.

Finely Chopped Green Peppers (Serrano or Thai): 4 tbsp.

Turmeric Powder (Haldi): ½ tsp.

Red Pepper (Chili) Powder: 1 tsp.

Punjabi Garam Masala: 3 tbsp.

Asafetida (Hing): ¼ tsp.

Water: 4-6 Cups

Oil or Clarified Butter (Ghee): 4-6 tbsp.

Salt (according to taste)

Preparation

  1. Blanch the spinach in a vesselful of boiling water for 2 to 3 minutes or till the Spinach is wilted (it will lose the original color and appear dark).
  2. Transfer the spinach to a blender retaining the water in the pot. Blend the spinach to a fine paste.
  3. Dice the tomatoes into quarters and drop it in the same ‘spinach’ water. Bring to a boil - till the skin peels off.
  4. Remove from heat, allow the ’tomato paste’ to cool down a bit. Pour into a blender and puree.
  5. In a skillet - on medium heat - with the oil (or butter), lightly sauté the onion (in oil/butter) till its clear. Add the chopped ginger & garlic. Wait till the paste changes to a light brown, add the chopped green pepper, turmeric & asafetida. Wait till it becomes a little fragrant. Reduce heat and add the tomato puree.
  6. Let the paste simmer for about 3-5 minutes on Low Heat. Add the red pepper powder & Garam Masala. Increase heat to Medium, add the Spinach paste & let it simmer for about 5-7 minutes.
  7. Add the Paneer cubes. Keep on Medium heat for another 5-10 minutes till the cubes are tender. Reduce to Low heat and let it simmer while prepping the breads (Naans, Rotis etc.).
  8. Remove from heat and serve hot with Naans or Rotis (Indian Bread).

*Handy Tips: a. Using precut Spinach leaves is easier. Use about 2 lbs of standard grocery store precut Spinach leaves for this recipe. b. Experiment w/ the taste by removing the peeled tomato skins right after boiling them. Also experiment by lightly ‘browning’ the paneer by sautéing them in a skillet before dropping them in the main sauce/gravy. c. Most spices can be found at an Indian grocery store. If not, easy replacements are by adding cloves, cinnamon bark, bay leaves, coriander seeds, green cardamom & cayenne powder.