shared at the event by John
recipe courtesy of Tarla Dalal10 cups spinach (palak) leaves
¾ cup onion, finely chopped
4 cloves garlic
12 mm. (½") piece ginger, grated
2 green chillies, finely chopped
½ tsp turmeric powder (haldi)
¾ cup tomato purée
¼ tsp garam masala
2 tbsp oil
salt to taste
Blanch the spinach in a big vessel of boiling water. Drain, wash with cold water and blend in a liquidiser to a smooth purée.
Cut the paneer into small pieces and deep fry in hot oil until golden brown. Remove and drain on absorbent paper. Keep aside.
Heat the oil in a pan and fry the onions till they turn translucent. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time. Add the tomato purée and fry stirring continuously till the mixture leaves oil. Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil. Serve hot.