500 gm palak (spinach)
250 gm paneer (Indian cheese)
1 tablespoon atta (bleached or wheat flour)
1 small pyaaz (onion) – peeled and finely chopped
½ teaspoon of lasan (garlic) powder (if desired)
1 small piece of adrak (ginger) peeled and finely chopped
2 tablespoons of vegetable or olive oil
Spices (to taste): namak (salt), mirch (red pepper)
- Carefully wash the spinach leaves thoroughly to remove any dirt, drip to dry then cut the leaves into half inch pieces.
- Cut the paneer into 1 inch cubes. In the old days people used to stir-fry the paneer, but I have found that this only makes the paneer hard. If you like, you can slightly brown the paneer on a skillet or tava.
- .Throw the spinach into a medium pot and bring to a boil. Drain the water and then mash the spinach well, but do not liquefy it. Throw in the flour and mix well so that the spinach and liquid are not separated.
- Heat the oil in a saucepan and when hot, throw in the onions, ginger and garlic and stir-fry till slightly brown.
- Add the spinach puree and stir-fry for a few minutes, then add the cubes of paneer and cook for 3 more minutes. Add salt and pepper to taste and let the dish simmer for 10 minutes on very low heat.
- When the dish is ready, the paneer will turn slightly green. Stir carefully so as not to break the paneer. The dish is ready to eat, usually with roti or any variety of bread.