3 Cup finally chopped spinach,
1 cup paneer,
2 medium tomatoes,
1 Table Spoon chopped ginger,
1 Table Spoon coriander powder ,
1/2 Table Spoon turmeric powder,
1/2Table Spoon red chili powder,
1 Table Spoon oil,
1/2 Table Spoon cumin seed,
Pinch of asafetida (hing),
Salt to taste,
2 Table Spoon wheat flour,
1/3 cup heavy cream
1.Blend the tomatoes and ginger to make puree.
Mix corianderpowder , turmeric, and red chili powder with tomato puree and set aside.
2.Mix whole-wheat flour with heavy cream and set aside.
3.Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light
gold in color,
(Note: Take paneer out on paper towel so extra oil can be absorbed)
4.Heat the oil in a pan. Then add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture,
and let it cookfor a few minutes until the tomato puree is about half in volume.
5.Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
6.Then add heavy cream mixture and let this cook another 4 to 5 minutes.
7.Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes.
Pan should remain covered until the cooking is finished, otherwise the spinach will splatter.
Note:Adjust Ingredients according to taste.