This traditional North Indian vegetarian dish is a rich, smooth, creamy curry in which paneer cubes are cooked in an onion-tomato-spinach-based gravy moderately spiced with Indian spices. Sub farmer's cheese for the paneer, and homemade yogurt for the malai to make this SCD legal.
1. Cube the paneer and lightly fry in 1 tsp of ghee until browned. Soak in hot water for 5 minutes, drain on tissue and set aside.
2. Blanch the spinach in hot water for 2 minutes; drain, reserving 1 cup of the water. Puree the spinach and set aside.
3. Add ghee to a heavy bottomed vessel and add cumin seeds, heating until
the seeds begin to splutter. Add the onions and green chillies to the
pan; saute until light brown, but don't burn.
4. Add ginger-garlic paste and fry for 3 minutes. Add red chili powder and coriander powder and combine well.
5. Add the tomato puree and let it cook for 5-6 minutes on medium heat. Add
the spinach paste and let it cook further for another 4-5 minutes.
6. Add the fried paneer cubes and combine. Cook covered on low heat for 3
minutes. Add the spinach water and salt and cook on medium heat for another 10-12 minutes.
7. Add malai, garam masala powder and fenugreek; mix well, reduce flame, cover and cook for 2 minutes.