This is one of my favourite vegetarian Indian dishes, great on its own or as a side. Some of the ingredients might be tough to find, so go ahead and leave them out, or sub in something else. Also, if you want to use coconut milk instead of cream to make this recipe a little healthier, feel free to do that, too. And make sure you set aside a solid hour to make this – it will be worth it!
- 2 bunches chopped spinach
- 1 bunch chopped fenugreek leaves
- 3 tbsp canola oil
- 1/2 pound cubed paneer
- 1 tsp cumin seeds
- 1 thinly sliced onion
- 1 tsp grated fresh ginger
- 3 cloves minced garlic
- 1 diced tomato
- 2 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1/2 cup heavy cream
- Boil a large pot of water, and cook the spinach and fenugreek in it until it wilts. Puree in a food processor for about 5 pulses.
- Heat one tablespoon of the canola oil in a skillet over medium heat, and fry the paneer cubes until they are browned on all sides. Set aside.
- Heat the remaining canola oil in the same skillet and fry the cumin seeds for about 3 minutes. Add the onion, and let cook for 4 to 5 minutes, then stir in the ginger, garlic, tomato, garam masala, turmeric and cayenne pepper. Cook for about 10 minutes, or until the tomatoes break down and the onions are translucent.
- Stir in the spinach and fenugreek, cream, and paneer. Cover and cook for about 15 minutes, stirring occasionally.
Recipe source: allrecipes.com
Image source: mykitchentable.co.uk