0 comments Tuesday, August 10, 2010

This recipe is taken from Vahrehvar. However I have modified it slightly to be vegetarian.

Ingredients

  • vegetable oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp tumeric powder
  • 1 onion, finely chopped
  • 1 tbsp ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • 2 chopped green chili
  • 1 diced tomato
  • salt
  • 1/2 cup cream
  • 1 cup cubed paneer cheese
  • whole garam masala (cloves, cinnamon, cardamom)
  • 1 tsp crushed fenugreek leaves
  • spinach (fresh or frozen)

Method

If using fresh spinach, drop the leaves into boiling water and cook for 1 and 1/2 minutes, drain and puree.

Heat some oil in a medium pan and add the whole garam masala. Add cumin seeds. When they start top pop, add the chopped onions and saute. Add salt to assist in caramelization. Cook the onions down until they are well caramelized. Add ginger garlic paste and tumeric powder.

Add chopped tomatoes and cook until well broken down. Add cumin, coriander and chili powders. Add crushed fenugreek leaves, green chilies. Finally, add the spinach.
Stir ingredients together, cover and cook slowly for about 10 - 15 minutes.


Add the cream. Allow the masala to simmer for a while to achieve the desired thickness. When ready, add the cubed paneer and stir.


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