Ingredients

• 1 large tin spinach
• 1 tin chopped tomatoes
• 1 tin coconut milk
• 1 green chilli
• 250g paneer
• 1 tsp ginger garlic paste
• ½ tsp cumin seeds
• 1 bay leaf
• 1 finely chopped onion
• ½ tsp turmeric
• ½ tsp chilli powder
• ½ tsp garam masala
• Salt

Alternative Ingredients:

You can swap these out for the equivalent listed above:

• 250g fresh spinach instead of tinned
• ½ inch ginger
• 2 cloves garlic
• 2 tbsp cream instead of coconut milk

Method

Preparing fresh spinach:

• Rinse the spinach leaves well in water and then keep them in a colander, so that the excess water drains off. Blanch the spinach leaves in water for 3 minutes. Blend to a smooth puree. no need to add any water while grinding or blending.
• Alternatively, open the tin of spinach.

Preparing the Paneer:

• Cube up the paneer.
• Heat up some oil in a pan and shallow fry the cubes to the desired crispiness.

Preparing the gravy/sauce:

• Heat oil, add cumin seeds and bay leaf. saute till the cumin seeds crackle then add finely chopped onions. stir well. saute the onions till they turn light golden. then add ginger and garlic paste, and finely chopped green chilies. stir and saute till the raw aroma of ginger- garlic goes away. now add the spice powders - a pinch of turmeric powder, ½ tsp blackpepper, and chilli powder. stir well. then add the spinach puree and tinned tomatoes.
• Season with salt. then add a pinch of sugar (optional). stir well and on a medium flame, simmer the gravy for 5 to 6 minutes or till it thickens slightly and the spinach is cooked well.
• Add ¼ cup low fat cream or 3 tbsp whipping cream (or coconut milk) along with ½ tsp garam masala powder. stir very well.
• The cream should be mixed very well with the palak gravy. then switch off the flame.
• Add the paneer cubes. mix them well with the rest of the gravy. cover the pan for 10minutes to allow paneer to soften.