|Spinach||1 Bunch (100 gm) (palak)|
|Tomato/1/2 can tomatoes||1 Medium|
|Ginger garlic paste||1 Tablespoon|
|Garam masala||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Red chili powder||1 Teaspoon|
# Boil spinach in a pressure cooker, one-two whistles on medium flame should be good. Drain the water and keep aside. Wash the boiled spinach in cold water. This will help retain rich green color. Blend in a mixer to make a thick puree. Do not add water.
# Take oil in a kadhai, add cinnamon,add finely chopped onions. Saute till golden brown.
# Add ginger garlic paste and stir for a min. Add chopped tomatoes and stir till you get a thick red orange paste.(approx. 5 -8min)
# To this paste sprinkle garam masala, turmeric and red chili powder. Add spinach puree and stir for a min or two. Pour some water(same drained water we kept aside) to get a gravy consistency. Don't add too much water. Add more water only if you feel gravy is too thick. Add salt and let the gravy boil by stirring from time to time. Be careful as palak splatters when boiling. Keep the kadhai covered while palak is boiling, it will avoid splattering.
# Meanwhile cut paneer into cubes. Take a non-stick tava or pan and lightly sear paneer on both sides. No need to add oil. For searing place paneer pieces on the tava and after a minute with the help of a spatula turn on the other side. This is a oil-free, hassle-free technique to get tasty golden brown paneer without deep-frying. Make sure you use slow to medium heat to avoid over-cooking and burning.
# Add the seared paneer to palak gravy, remove from flame and serve hot.