A popular northern Indian dish that combines flavorful spices with spinach and Indian cottage cheese (paneer). Delicious at any time of the year with fresh or frozen spinach.

Preparation time: 35 minutes

What you need:

1 tablespoon ghee (or veggie oil)

2 tablespoons sesame oil (you can substitute with veggie oil)

1 large onion, chopped

5 garlic cloves, minced

2 tablespoons fresh ginger, peeled and minced

5 cups (tightly packed)/350g fresh spinach (or frozen)

1 tomato, chopped

14oz (400g) paneer (Indian cottage cheese); you can substitute with firm tofu

½ cup (80g) peanuts or cashew, finely chopped (I like to use a pestle and mortar)

½ cup (120 ml) water or as needed

2 black cardamom pods (optional)

1 teaspoon garam masala

½ teaspoon turmeric powder

¼ teaspoon chili powder, more if you like it spicy

salt to taste

½ tablespoon methi seeds crushed (optional, but nice)

1 tablespoon lemon juice

How to do it:

Cut paneer/tofu into small cubes. If using tofu, pat it dry before cutting. Sprinkle some cumin over the cut tofu/paneer and a bit of sesame oil (or any other oil) and let marinate for 10-15 minutes

If using fresh spinach, blanch leaves in boiling water for 2-3 minutes until wilted. Take out of water and set aside.

Heat ghee or oil and add onions, cook until translucent for about 3-4 minutes, add garlic and cook for another minute.

Add chopped tomato and ginger and mix with the onions and garlic.

Add cardamom and cook for another minute until it becomes fragrant.

Add in the spinach (cooked or frozen) and mix. Add about ½ cup (120ml) water and stir.

Add the garam masala, turmeric powder, chili powder, salt and lemon juice. Mix and cook for 1 minute.

Take cardamon pods out and put the rest in a blender (you may have to do it in batches). Alternatively, you can also use a handheld blender. Puree into a smooth paste. Add a spoon of water if too firm.

Return everything to the pot and let it cook for 10 minutes on low heat. The spinach will bubble, so stir regularly to avoid it from sticking to the bottom of the pot.  

Add peanuts/cashew and stir. This should make the spinach mix less liquid.

Add the paneer/tofu and mix carefully so the paneer/tofu cubes don’t break. Let it simmer at low heat for 2-3 minutes so tofu heats up.

Serve with white or brown rice.

Enjoy!