Ingredients:
1 lb. Fresh spinach(roughly chopped)
2 Tbsp Ghee
1 Tbsp Butter
1 tsp cumin seeds
Pinch Hing
1 Tbsp Garlic, chopped
1 Tbsp Ginger, chopped
2 Green chilies, chopped
2 Sliced onions
2 Tomatoes, chopped
2 Tbsp Grated paneer
6 oz. Paneer cut into small cubes (soak in hot water)
Salt to taste
1 tsp Garam Masala
1/2 tsp sugar
2 Tbsp Ghee
Tadka
1 tsp cumin seeds
1 tsp Garlic, chopped
2 Dry red chilies
1 tsp Kashmiri mirch
Garnish
Julienne Ginger
2 Tbsp Cream
1 Tsp Cilantro, chopped
Method
Boil spinach in 2 cups of water for 2 minutes.
Strain and keep the liquid.
Put drained spinach in a bowl with ice and cold water.
After a few minutes, drain and keep spinach aside.
Heat 2T ghee and butter, add garlic, ginger and green Chillies. After a few minutes add sliced onions and fry until light brown.
Add tomatoes and cook for a few minutes.
Add spinach and stir for a few minutes.
Add grated paneer & stir.
Add salt and sugar.
Add some spinach water to get the right consistency.
Cover and cook for a few minutes.
With a masher or immersion blender, blend it but not too fine.
Add 1T ghee, drained paneer. Cover and cook on low heat for 5 minutes.
To make tadka, heat ghee, add cumin seeds, hing, garlic and stir. Add red chilies and Kashmiri mirch and add this to the dish.
Garnish with cream, julienne Ginger and cilantro.