-
Heat water in a pan and drop in
the tomato. Let the tomato cook in the water till the skin
cracks. Take it out and keep aside to cool.
-
Heat 1 tbsp butter
in a pan and add green chilies and sauté for a minute. Then add
the spinach and stir. Wait till the spinach has completely
wilted, then keep aside to cool.
-
Optional - Heat a little butter in
a skillet and fry the paneer cubes till light brown.
-
Once the tomato and the spinach
have cooled down, puree these along with 2 sprigs of cilantro
leaves in a blender to make a smooth paste. Add a little water
if needed.
-
Heat 1 tbsp butter in a pan and
add chopped onions and sauté till onion turns translucent.
-
Now add ginger and
garlic paste and mix well and cook for half a minute.
-
Add cumin powder and coriander
powder. Mix well and cook for a minute to let the spices roast well.
-
Add the
spinach-tomato-cilantro puree, turmeric powder, salt and a little
water and mix well. Cook covered for 4 to 5 minutes on low heat.
-
Now add the paneer cubes(fried or
not) and mix carefully. Cover and cook for a couple of minutes till
you get a thick gravy.
-
Serve hot with
roti.
