This recipe brings back memories of cozy family dinners, where we would gather around the table to enjoy this hearty dish. The combination of spinach and paneer, with a smooth, creamy texture, always makes for a comforting meal. A dollop of cream at the end adds an extra layer of richness, which I love pairing with soft naan or fragrant basmati rice.

Ingredients:

500 gms spinach (palak), boiled and pureed

200 gms paneer, cubed

1-2 green chilies, chopped

2 onions, chopped

2 tomatoes, chopped or pureed

2 teaspoons ginger-garlic paste

1 bay leaf

1-inch cinnamon stick

1 teaspoon cumin powder

2 teaspoons butter

1 teaspoon oil

¼ cup cream

Salt, to taste

Red chili powder, to taste

½ teaspoon turmeric powder

 

Instructions:

1.Prepare the Tempering:

In a pan, heat 1 teaspoon of oil over medium heat. Add the bay leaf and cinnamon stick, frying them for a few seconds until fragrant.

2.Add Butter and Aromatics:

Add 2 teaspoons of butter to the pan. Once melted, add the ginger-garlic paste and sauté for about 1 minute until fragrant.

3.Sauté the Onions:

Add the chopped onions to the pan and cook until they turn light brown.

4.Cook the Tomatoes:

Add the chopped or pureed tomatoes to the pan. Fry until the oil separates from the mixture. Add salt, red chili powder, and turmeric powder, mixing well.

5.Add Spinach:

Stir in the boiled and pureed spinach (palak). Cook for 5-8 minutes with the lid on, but avoid overcooking to retain the vibrant color and nutrients.

6.Finish with Paneer:

Switch off the flame and gently add the cubed paneer to the spinach mixture, folding it in carefully.

7.Add Cream:

Just before serving, stir in the cream for richness.

8.Serve:

Serve hot with naan, roti, or rice.

 

Nutritional Info (Approx. per serving):

Calories: ~250-300 kcal

Protein: ~12 g

Fat: ~20 g

Carbohydrates: ~8 g

Fiber: ~2-3 g