Ingredients

4 cups of fresh finely chopped spinach (or other greens)

1/3 lb paneer (optional)

2 medium tomatoes, with skins and seeds removed, pureed

1 teaspoon chopped fresh ginger

1 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/2 teaspoon red chili powder

1 tablespoon clarified butter

1/2 teaspoon cumin seeds

a pinch of asafoetida

1/4 teaspoon salt, or to taste

2 tablespoons of whole wheat flour

1/3 cup heavy cream or half and half

Preparation

  1. Blend tomatoes and ginger to make puree.
  2. Mix coriander powder, turmeric powder, and red chili powder with tomato puree and set aside.
  3. Mix whole-wheat flour with heavy cream and set aside.
  4. Cube the paneer in about half inch pieces and deep fry in clarified butter on medium high heat.
  5. Heat more clarified butter l in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
  6. Add asafoetida and cumin seeds. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
  7. Add the spinach, and let cook on low medium heat for about 10 minutes covered.
  8. Add heavy cream mixture and let this cook for another four to five minutes.
  9. Add paneer and fold it gently with spinach and let it simmer, covered, for a 2-3 minutes.
  10. Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.