Spinach & Indian cheese ( Palak Paneer) curry
Fresh Spinach – 1 bunch ( just leaves)
Paneer cubes – 2 cups
Chopped onions – 1 cup
Chopped green chillies / jalapeno – 1 ½ tbsp
Finely Chopped tomatoes( Roma tomatoes) – 1 cup
Fenugreek leaves (Indian name – Methi leaves) – chopped – ¼ cup ( optional)
Turmeric – ½ tsp
Red chilli powder – ½ tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Cinnamon powder – ½ tsp
Crushed Cloves - 2
Salt – ¾ tsp ( according to taste)
Garlic paste – 1 tsp
Oil – 1 tbsp
Boil spinach leaves in water for 3 minutes and transfer leaves to cold water immediately.
Grind the spinach leaves with green chillies to a paste. Do not add extra water
Heat oil in a wide sauce pan, add crushes cloves, garlic paste and onions. Sauté them till onions are golden brown and add the cumin, coriander and cinnamon powders. Add turmeric, fenugreek leaves and chilli powder and stir them for 3 minutes. Add tomatoes, salt and cook them in medium flame, lid closed … sometimes stirring constantly till oil separates out in the paste. Now add the Spinach paste on low flame and stir constantly , until both pastes are blended well. It takes about 5 minutes. Make sure to stir constantly to avoid any sticking at bottom, add little water if needed. Add cheese cubes to this gravy and cook for 2 minutes with lid closed on medium flame. Remove from heat after two minutes.
Serve Hot with Heavy cream ( if you like it as is ) . Also can serve hot with Flour Tortillas or Steamed white Rice.