A flavorful and creamy Indian-inspired dish featuring spinach and paneer, perfect for a hearty meal.
Bring a large pot of water to a boil and add the spinach, fenugreek leaves, and chopped green chili peppers. Cover and simmer for 20 minutes.
Ensure the pot is large enough to hold all the greens, as they will reduce in volume as they cook.
In a frying pan, heat the oil and sauté the chopped onions until golden brown.
Stir frequently to prevent the onions from burning and to achieve an even golden color.
Add the chopped tomatoes to the onions and cook until the mixture thickens, about 10 minutes.
You can mash the tomatoes slightly with the spatula to help them break down faster.
Blend the cooked spinach mixture into a coarse puree using a blender or immersion blender.
Adjust the consistency by adding a little water if the mixture is too thick.
Stir in the cornmeal into the spinach puree and cook for 5 minutes to thicken.
Cornmeal helps to bind the mixture and adds a subtle texture.
Combine the tomato mixture with the spinach puree, then add the salt, cayenne, cinnamon, and cumin. Simmer for 5 minutes.
Taste and adjust the seasoning as needed for your preference.
Add the cubed paneer to the mixture and cook for another 5 minutes, covered.
Ensure the paneer is evenly coated with the spinach mixture for maximum flavor.
Serve the dish hot with rice or naan, garnished with a sprinkle of cumin or fresh cilantro.
Serving with a dollop of yogurt can add a refreshing contrast to the dish.
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