The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.
10 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.