Blanch and purée a big bunch of spinach. Also blend together a big onion and a tomato. Meanwhile shallow-fry some paneer cubes till very lightly browned, and set aside. Heat oil in a pan and add cumin seeds and a bay leaf or two. Then add ginger and garlic paste, and the ground onion-tomato. Fry till the oil starts go separate, and add the spinach purée. Add salt, turmeric and red chilli powder, plus a tap of hing (asafoetida). Fry for a bit before adding some garam masala and the paneer. If you want to make it richer, add a little butter or cream, but honestly that's not required. Serve with hot rotis!
No comments:
Post a Comment