Instructions
- Pluck and wash leaves of spinach. Heat water in large bowl and blanch the spinach. As soon as the spinach starts boiling up simmer the gas and add 1/2 cup of milk. This will give a mild sweet flavor to the curry.
- Pass the spinach through a strainer and allow it to cool.
- Once the spinach is cool, grind it to a fine paste.
- Heat oil in a wok and lightly fry the paneer cubes and keep aside. Now in the same oil add minced ginger and garlic and fry till golden in color.
- Now add chopped onions and saute till translucent and pink in color.
- Add chopped tomatoes and fry all together till the tomatoes go soggy.
- Now add zaiqa spice mix and fry all again for another few minutes till the oil starts leaving from sides.
- Pour in the spinach puree and mix all together nicely. Add water if required. This will increase the volume of the curry.
- Adjust salt and allow the curry to come to a boil and then simmer the gas and let it cook for few minutes. Keep the lid closed.
- Once the spinach curry is done, turn off the gas and add fried paneer cubes.
- Serve hot with Naan or Tandoori Roti.
Recipe Notes
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