Paneer – ½ cup ( cut into equal sized cubes )
Palak ( Spinach / Saag ) – 1 bunch
Onion – 1, medium ( finely chopped )
Tomatoes – 2 , medium ( pureed )
Green chillies – 2 ,chopped
Ginger-garlic paste – 1 tbsp
Coriander powder – 2 tsps
Cumin powder – 2 tsps
Red chilly powder – 1 tsp
Turmeric powder – 1 tsp
Garam masala powder - A pinch
Salt – To taste
Oil – 2 tbsp + for frying
Wash the spinach thoroughly, cook it for 5 minutes by adding enough water. Remove and add it to the mixer along-with the chopped green chillies and grind into a smooth consistency paste.
Marinate the chopped paneer by adding ½ tsp turmeric powder , ½ tsp red chilly powder and ½ tsp salt. Keep it aside for 5 minutes. Then, take deep bottomed frying pan, heat oil. Add the marinated paneer cubes and fry till all the sides of the paneer becomes golden browned. Remove from oil and drain the excess oil from paneer on a kitchen tissue paper. Keep aside.
In a kadai, heat 2 tbsp oil. Add the finely chopped onion, ginger-garlic paste and fry till golden browned. Add the remaining red chilly powder + turmeric powder + coriander powder + cumin powder and fry till the raw smell of the spice powders disappears. Then, add the tomato puree and cook by stirring frequently till the oil gets separated. Then, add the palak puree and salt to taste. Close the kadai with a lid and cook for about 5 minutes. Finally, add garam masala powder and cook further for 5 minutes.Serve hot with chapatis / phulkas.