Cooking time: 40 mins
Paneer 400 gms (Indian Cottage Cheese) cut in 3/4" cubes
Spinach 1 Bunch
Butter 1/2 tsp
Onions 1/2 cup finely chopped
Tomatoes 1/2 cup pureed
Yogurt 1/4 cup
Ginger and Garlic paste 1 tbsp
Salt 1 1/2 tsp
Red Chili powder 1/2 tsp (you can reduced this to your taste)
Kasoori Methi (Dried Fenugreek leaves powder)
Thoroughly wash spinach and cut roughly. Add it in a pressure cooker, cook up to 1 whistle.
Make a paste of the boiled spinach and keep it aside.
Put a wok on gas, add butter and then add onions. Saute the onions for a few mins till they turn translucent.
Add ginger and garlic paste, let it cook for 2 mins at medium flame and keep stirring frequently.
Now add powdered kasoori methi and stir for less than a minute
Add yogurt and let it cook for 3 to 4 minutes, stir occasionally.
Add tomato puree, salt and mix well, cover it and let the paste dry a little. keep checking in frequent intervals.
Add the pureed spinach mix all the ingredients well, cover the lid and let it cook for 5 to 7 minutes on medium flame. Keep stirring occasionally.
Now add cut paneer, mix well, cover the lid and let it cook for 4 more minutes.
Remove from gas and serve with cauliflower rice.