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Creamy Spinach Paneer Gravy

 INGREDIENTS:

  1. Spinach 3 cups washed and finely chopped
  2. Paneer 200 grams
  3. Onion 2 medium, thinly sliced
  4. Ginger 1-inch grated
  5. Garlic Cloves 6-7 minced
  6. Tomato 1 large, finely chopped
  7. Red Chili Powder 1/2 tsp
  8. Coriander Powder 1 tsp
  9. Turmeric Powder 1/2 tsp
  10. Salt to taste
  11. Oil 1 tbsp

METHOD;

Serving Size: 2-3

Blend the paneer into a smooth, velvety paste. Add 2-3 tbsp of milk while blending.

Heat the oil in a pan, add the finely chopped onions, and sauté until translucent. 

Stir in the ginger and garlic, and saute until aromatic. Add the chopped tomatoes along with salt, red chili powder, coriander powder and turmeric powder. Cook until the tomatoes turn soft and mushy. 

Add the chopped spinach leaves. Mix well and cook on medium heat until the spinach wilts and becomes tender. Do not cover the pan at this stage, as it helps retain the spinach’s vibrant green color.

Once the spinach is almost cooked, pour in the paneer puree. Mix gently until well combined. Simmer on low heat for 2-3 minutes. Avoid overcooking after adding the paneer paste to maintain a soft, creamy texture.

Garnish with fresh coriander leaves and serve hot with roti, paratha, steamed rice or jeera rice, alongside a light salad of cucumber, onion and carrot.





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