Saag Paneer

Directions

1. 1
   1. Blend tomatoes and ginger to make puree.
2. 2
   2. Mix coriander powder, turmeric powder, and red chili powder with tomato puree and set aside.
3. 3
   3. Mix whole-wheat flour with heavy cream and set aside.
4. 4
   4. Cube the paneer in about half inch pieces and deep fry in clarified butter on medium high heat.
5. 5
   5. Heat more clarified butter l in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
6. 6
   6. Add asafoetida and cumin seeds. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
7. 7
   7. Add the spinach, and let cook on low medium heat for about 10 minutes covered.
8. 8
   8. Add heavy cream mixture and let this cook for another four to five minutes.
9. 9
   9. Add paneer and fold it gently with spinach and let it simmer, covered, for a 2-3 minutes.
10. 10
    10. Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.