- Spinach - 500-600 grams
- Tomatoes - 2 medium (160gms) roughly chopped
- Tomato Puree (I use Dabur's) - 2 tablespoon
- Ginger garlic paste: -
- Green chilies - 4 nos. (optional)
- Garlic Flakes - 15 nos.
- Ginger - 1
- Spices: -
- Turmeric - 1/4 teaspoon
- Coriander powder - 1 teaspoon
- Garam masala - 1/4 teaspoon
- Salt - 1 tsp or as per your taste
- Tempering: -
- Shahi zeera - 1 teaspoon
- oil - 1 tablespoon+1 teaspoon
- Lemon - juice of ½ lemon (optional)
- Butter - 10 gms (optional as per your preference)
Cut the paneer pieces to the desired size, stir fry them in a pan with very little oil, to light golden color. Slice it into desired size pieces and keep aside.
Make a paste of ginger, garlic and green chilies. Chop the tomatoes.
Heat 1 tbsp. oil in a pan, once hot, add the ginger garlic and green chilly paste, cook for 20 seconds, stirring it. The motive of this step is to reduce the smell of raw garlic a little but not over cook the paste or it will become sweetish.
Now add tomatoes and tomato puree, cook covered for 5 mins. Then add salt, turmeric, coriander powder, cook covered till tomatoes are soft and mushy. Stir often to prevent the gravy from scorching. Add spinach and cook till spinach is soft and wilted. Let the mixture cool a little, then blend it into a coarse paste in the blender.
Add 1 teaspoon oil in another pan and heat it. Add shahi zeera and let it crackle, add the spinach paste and cook for 5 mins. This step is important because it gives the color and look to the gravy like restaurant style. Adjust the spices and consistency. Add the stir fried paneer pieces and cook covered for 5 more mins on medium flame.
Add the butter and lemon juice, give a stir and serve with hot chapatis or paranthas