Ingredients:
1. Palak/Spinach - about 2 cups when finely chopped.
2. Onion - 1 medium sized
3. Garlic - 4 cloves
4. Ginger - 1 inch
5. Paneer - 50 grams
6. Garam masala - 1.5 tsp
7. Green chilli - 1 - 2 (based on how spicy you want the curry to be)
8. Salt - to taste
9. Oil/butter - 2 tbsp
10. Tamarind powder - 1/2 tsp
11. Jaggery - a pinch of it.
12. Curry and coriander leaves - few strands chopped
13. Jeera - 1/2 tsp
Method:
1. Heat oil/butter in a pan and place the paneer cubes into it to let it crisp on each side for about 30 seconds.
2. After you have removed the paneer , in the same pan with oil add jeera , chopped chilli , garlic cloves ,chopped ginger and temper it. After about a minute add the chopped curry leaves and spinach . Keep the flame low and cook until the raw smell of the greens are gone.
3. In another pan add half a tsp of oil and fry the onions until they turn transparent, add the Garam Masala, tamarind powder, salt and mix them well for half a minute.
4. Keep about 2 tbsp of fried onion aside. Remove both the contents into a grinder.
5. Make a fine paste of this greens and masala. pour it back into the pan for some more cooking.
6. Add the onions that was kept aside. Cook for 2 mins.
7. Next add the crisp paneer cubes and let the whole curry cook in low flame for another 4 - 5 minutes.
8. Garnish with fresh coriander leaves.
A great combination for rotis/phulkas or any kind of Indian bread.
Variation: Garlic can be avoided if one does not like the smell. Also fresh tomato puree adds a twist to the taste when used instead of tamarind powder.
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