Ever been to an Indian restaurant and ordered this dish of smooth, vibrant green, medium spicy spinach gravy with soft paneer cubes? Well, here is a ‘fast to cook and good to eat’ recipe for this popular restaurant style dish from Punjab, North India.
Remember, cooking is fun when it doesn’t take time to cook it and the results are amazing! When made at home, you can make it with the best freshest ingredients! Just follow this recipe to the tee and you will not go wrong!
Onions – 1 cup (2 medium), sliced
Tomatoes – 1 small can (or 1 cup fresh)
Cashew nuts – ¼ cup (soaked for half an hour)
Green chilies – to taste
Ginger – ¼ inch piece
Garlic – 5-6 cloves
Spinach – 6 cups (1 medium Bunch)
Salt to taste
Paneer – 7 oz (200 grams), 1/2 inch cubed
For Tempering (baghaar)
Ghee or butter – 3 teaspoons
Black salt – ¼ teaspoon
Dried fenugreek leaves (Kasoori Methi) – 1 teaspoon
Garam masala (or Kitchen King Masala) – 1 teaspoon
Heavy whipping cream (Malai) – 2 tablespoons
Put all ingredients for paste in a microwaveable bowl and cook on high for 10 minutes (time suitable for 1000watt microwave). Remove and cool completely. Then blend.
Allow the blended mixture to simmer in a slow cooker along with paneer pieces on high for 2 hours.
In a thick bottom pan, heat the ghee and add the black salt, garam masala and kasuri methi.
Add the “baghaar” to the cooking spinach mix and cook for another hour and a half on low.
Garnish with cream, raw Spanish onion, grated paneer and fresh coriander and serve hot with naan, chapaati, paratha, toasted Turkish or Lebanese bread, Quinoa or rice pulao.
- The kids will never find out if you throw in a little broccoli to the paste!
- Add a cup of milk instead to cashew for the same creamy taste
- Cook in a pan for 40 minutes if you are in a hurry instead of slow cooker.