Ingredients: (serves 2)
spinach leaves (palak) - about 150 grams (a couple of bunches)
fried paneer cubes - 100 grams
green chillies - 2
ginger paste - 1/2 tsp (or 1/2 inch ginger finely chopped)
cumin powder - 1/2 tsp
garam masala - 1/2 tsp
salt - 1/2 tsp (adjust to taste)
turmeric powder - a pinch
asafoetida - a pinch
lemon juice - 1 tbsp
oil - 1 tsp
water - 1 cup
Method:
Boil the washed spinach in minimal water for a few minutes until the leaves turn bright green. Cool and blend to a paste along with green chillies, ginger and the remaining water to a coarse paste in a food processor. Heat oil and add asafoetida. Add spinach mixture, turmeric powder, cumin powder, salt and garam masala. Stir and cook covered for a couple of minutes. Add paneer and lemon juice. Simmer for a couple of minutes and serve hot.
Notes:
1. If the spinach paste is overcooked, it turns pale. This should be avoided.
2. After paneer is added, the gravy should be simmered just enough to make the paneer soft. If undercooked, the paneer will be hard, and if overcooked, the paneer collapses.
