|Table – 1|
|1 bunch||Fresh spinach (about 30 leaves)|
|15 pieces||Paneer (cubed)|
|1 medium or 1 cup (finely chopped)||Onion (try using pearl onions/ sambar onions, around 10)|
|3 small or 1 cup||Tomatoes (ripe and juicy)|
|2 small||Green chilli|
|2 inch piece (finely minced)||Ginger|
|3 cloves ( finely minced)||Garlic|
|1/4 cup||Coriander leaves|
|1/2 cup||Milk (i used 2% )|
|1/4 teaspoon||Turmeric powder|
|1/ 2 teaspoon||Red chilli powder|
|1/4 teaspoon||Garam masala powder|
|3/4 teaspoon or to taste||Salt|
|1/2 teaspoon||Cumin seeds|
|1/2 teaspoon||Dry Fenugreek leaves (kasuri methi) (optional)|
|10 whole||Cashew nuts|
|1 teaspoon||Cumin seeds|
|2 teaspoons||Coriander seeds|
Wash spinach thoroughly and saute them in 2 teaspoon of oil until tender or wilted. (Add a pinch of sugar to keep them green) Grind sauteed spinach, green chilies, coriander leaves, ginger and garlic to form a thick paste. You may add little water if your mixer has trouble running. Dry roast cashews, cumin seeds and coriander seeds separately and grind them together to make a fine powder.
Heat some ghee and oil in a kadai / frying pan, add the chopped onions and fry till golden brown. Now add the chopped tomatoes and cook till soft. (You may even add blanched or pureed tomatoes) followed by the pureed spinach along with turmeric powder, red chili powder, garam masala powder and salt. Cook the gravy for few minutes, then add the (cashew, cumin, coriander) powder. Mix well and add the milk at this stage and let it simmer covered for 7-8 minutes over low flame. Once the gravy thickens to the desired consistency, add the fresh paneer cubes and cook further for another minute or so and then switch off. Add crushed kasuri methi at this stage and finish. Watch for the consistency, it should look thick and creamy. Serve hot with naan / roti / paratha / Ghee rice.
- This dish as such is a mild sweet dish and if you prefer your gravy spicy then increase the red chili power by another 1/2 teaspoon.
- Cashew and regular 2% milk will give the creamy texture for the gravy, but you may always add full fat milk or had & half or extra teaspoons of cream to make it rich.
- You may use roasted dhania/coriander powder but raw dhania adds a new dimension to the taste, try it!
- You may add fried paneer instead of raw but they tend to become slightly hard when you reheat the gravy. Fresh paneer taste good compared to fried paneer. If you plan to finish the gravy right way & straight from tawa, then use fried or sauteed paneer.
- Check out my old pic from 2006.. its so precious to me, brought me so many readers!