About the Author
Priya Sharma
Food scientist and Indian cooking expert. I specialize in the chemistry behind spice blends and traditional fermentation techniques.
Instructions
1
Blanch spinach in boiling water for 2 minutes. Immediately transfer to ice water. Drain and blend to a smooth puree with green chilies.
2
Blend onion, garlic, and ginger to a paste.
3
Heat ghee in a pan. Add cumin seeds and let them splutter. Add the onion paste and cook until golden, about 8 minutes.
4
Add turmeric and garam masala. Stir for 30 seconds.
5
Add spinach puree and salt. Cook for 10 minutes, stirring occasionally.
6
Pan-fry paneer cubes in a separate pan until light golden on all sides.
7
Add fried paneer and cream to the spinach. Simmer for 5 minutes.
8
Crush kasuri methi and stir in. Serve hot with naan or rice.
Ingredients
Tags
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