Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::4
Ingredients
2 bunches spinach, roughly chopped
1 bunch fenugreek leaves, roughly chopped
3 tablespoons canola oil, divided
½ pound paneer, cubed
1 teaspoon cumin seeds
1 onion, thinly sliced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tomato, diced
2 teaspoons garam masala
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
½ cup heavy whipping cream
salt to taste
Directions
Gather all ingredients.
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Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well.
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Transfer to a food processor and blend until finely chopped, about 5 pulses.
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Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.
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Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.
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Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat.
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Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.
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Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste.
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Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
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Recipe Tip
You can substitute coconut milk for the cream.