Spinach and Paneer (Indian Cheese) Curry Recipe

Ingredients

• 200 gm. spinach or palak leaves (you can use tinned or frozen spinach)
• 100 gm. fresh fenugreek/methi leaves or 2 tbsp. dry methi leaves (Kasoori methi)
• 1-2 green chillies - optional
• 100 gm. <a href="/recipe/how-to-make-paneer-indian-cheese/">Paneer</a> (firm block), cut into cubes
• You can use paneer deep fried or as it is. If frying, you will need oil for deep frying it
• <b>Spinach Sauce/Gravy </b>
• 2-3 tbsp. cooking oil/ghee (clarified butter)
• 1 tsp. cumin seeds
• 1-2 pieces cinnamon stick
• 1-2 bay leaves
• 2-3 large, brown cardamoms
• A pinch of asafoetida powder (optional)
• 2 medium onions
• 1 inch piece of ginger
• 1-2 cloves of garlic (optional)
• 200 gm. or 1/2 cup chopped or tinned tomatoes
• 1 level tsp. turmeric powder
• 1/4 tsp. crushed chillies or chilli powder
• 1 tsp. coriander powder
• Salt to taste
• 2 cups of water, approximately
• 1/2 tsp. <a href="/recipe/garam-masala/">Garam Masala</a>
• <b>Tarka</b>
• 1 tbsp. ghee or oil
• A large pinch of asafoetida (hing)raisin powder
• 2 dry red chillies, broken up or whole
• 1/4 1/2 tsp. chilli powder, adjust to taste