INGREDIENTS:

2-3 bunches fresh spinach or 1 lg bag frozen

1 block (14oz) paneer cheese (Costco)

Oil to fry in

1t. cumin seeds (or use 1t. powder w/dry ingredients)

1-2 large finely chopped onions

½ green chili, finely chopped

2t. ginger/garlic paste

1t. turmeric

1/2t. red chili powder

1t. coriander powder

1t. turmeric

2 tomatoes, pureed

1t. garam masala* powder    

*(Make a powder of 2 cloves, 1 cardamom, 

1" stick cinnamon)

salt

½ c. cream



1. Add palak (spinach) to boiling pot of water for 2-3 min. Drain, reserve 1c. liquid.

Cool. Then puree in blender.



2. Cube paneer (cheese) and fry in oil until just lightly golden. (Easiest in a

non-stick pan or skillet.) Reserve 3-4T. Oil. Drain remaining and set aside. (Frying

is opitional, but desired.)



3. Heat oil. Add cumin seeds. Wait until they crackle, but don’t let burn.

Add chopped onions and green chilies and a pinch of salt. (Salt will soften the

onions quicker so they will be more smooth later.) Saute just until onions are

light brown.

Add ginger/garlic paste. Saute for another 2 min. Add the next dry spices. Cook

for 1-2 minutes.

Add the tomato puree. Stir until oil starts to separate and you see fine

droplets of oil rise to top. (5-6 min.)



4. Add palak puree. Then add paneer cubes. Add garam masala, cream (opt) and salt to

taste.

Stir to cover all. Cook on low heat until it starts bubbling. (2 min.) Stir in the

reserve liquid as needed. (1/2-1c.)



Place in serving bowl. Drizzle with cream.  

This recipe was submitted via email by Kathy Davis.

Thanks Kathy