The addition of paneer to palak masala creates this more elaborate dish.
This is one of Noor’s favorite subzis – she loves to eat it with phulka and lots of yogurt to mix in to the spinach- and this is what we had for dinner tonight, with some daal and carrot salad on the side.
I usually make a little more than we need of the spinach and the daal, as the leftovers are great for kneading the dough for the next day’s phulkas.
4 tablespoons of sunflower oil
400 grams of frozen spinach leaves
2 medium sized onions, chopped fine
2 medium sized tomatoes, chopped fine or 4 tablespoons of canned tomato pulp
1 or 1 and a 1/2 teaspoons each of ginger paste and garlic paste (or equivalent amounts of freshly grated ginger and garlic)
1/2 teaspoon each of turmeric powder, kashmiri chilli powder, coriander powder, garam masala powder
3 pods of green cardamom, cracked slightly (optional)
salt (about 1 and a 1/2 teaspoons, or to taste)
2 teaspoons of melted ghee
100-150 gms of paneer cubes
Defrost the spinach leaves. When they are at room temperature chop them fine in a food processor.
In a large frying pan, heat the oil, then add the cardamom pods. When their aroma starts to spread, add the onions and fry till they start to go from a golden brown to a darker brown – but not longer than that. Add the ginger and garlic pastes, fry for a couple of minutes, then add the tomatoes (or pulp). Fry this mixture till the oil starts to appear on the sides. Add all the dry spices next and fry for a minute. Add the pieces of paneer and fry for a minute to coat them well. Add the spinach now, season with salt, and cook, covered, till it is soft enough. A minute before you take the pan off the fire , add the ghee and mix it in.