Prep 15 m
Cook 40m


    ½ bunch fenugreek leaves, finely chopped

    ½ bunch of spinach leaves, finely chopped

    200 gm of paneer or cottage cheese

    1 bay leaf

    3 to 4 cloves

    1 black cardamom

    1 medium-sized onion, finely chopped

    4 garlic cloves, finely chopped

    ½ tsp dry ginger powder

    2 to 3 green chilies

    1 tsp red chili powder, if required

    1 tsp fennel powder

    ½ tsp coriander powder

    1 tsp cumin powder

    2 tbsp fresh cream

    ½ tsp sugar

    ½ tsp garam masala powder

    2 tbsp mustard oil for sautéing

    1 tsp kasoori methi (dried fenugreek leaves)

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Ingredient Substitution Guide


Pour two cups of water in a pan. Add ¼ tsp salt after the water becomes lukewarm.

Add washed fenugreek leaves and spinach in the water. Turn off the flame as soon as the water starts to boil.

Cover the pan and let the leaves soak in the water for about 10 minutes.

After 10 minutes, keep half a cup of the green boiled water aside and drain the rest.

Transfer the blanched leaves to another bowl and pour cold water over them. Let the leaves cool completely.

Now drain all the water from the leaves and put them in a blender along with green chilies.

Blend the mixture to a smooth consistency, but not to a very fine puree.

Heat the same pan used for boiling the leaves and pour oil in it.

Chop the paneer into small cubes and fry them in the pan, until the paneer turns golden in colour.

Remove the paneer and place them on a thick tissue paper to soak the oil.

Again, in the same pan, pour more oil if required and add the bay leaf, cumin seeds, cloves, black cardamom and green cardamom. Toss the spices in the pan for about 30 seconds.

Add the finely chopped garlic and onions, and sauté. When the onions start turning brown, add all the spice powders like dry ginger powder, cumin powder and fennel powder.

Sprinkle sugar and coat all the spices in the powders.

Now add the fenugreek-spinach blend to the sautéed onions and mix well.

Pour the blanch water and add salt to taste.

Then add the fried paneer pieces. Cover and cook for about five minutes on a low flame.

You can add red chili powder at this point to increase the spiciness of the dish.

Open the lid and give the mixture a good stir. Add the cream and the garam masala powder.

Simmer for an additional two minutes and turn off the flame.

Garnish with some dry fenugreek leaves. Serve hot with flatbread, parathas or some rice.

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