A creamy and flavorful Indian dish combining spinach and paneer, perfect for pairing with flatbreads or rice.
Blanch the spinach in boiling water for 2 minutes, then blend into a smooth paste.
Blanching helps retain the vibrant green color of the spinach.
Heat oil in a pan, add cumin seeds, and let them sizzle.
Ensure the oil is hot enough for the cumin seeds to release their aroma.
Add chopped onions and green chili, sauté until golden brown.
Stir frequently to prevent the onions from burning.
Mix in red chili powder and coriander powder, cooking for another minute.
Cook the spices briefly to enhance their flavors.
Add blended tomatoes and cook until the mixture thickens.
Stir occasionally to prevent sticking.
Stir in the spinach puree and cook for 5 minutes.
Simmer gently to blend the flavors.
Add paneer cubes, salt, and a splash of water, cooking covered for 10 minutes.
Stir gently to avoid breaking the paneer cubes.
Finish with cream, garam masala, and cilantro, mixing well.
Add cream at the end to retain its richness.
Serve hot with your choice of flatbreads or rice.
Garnish with extra cilantro for a fresh touch.
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