A rich and flavorful Indian dish combining spinach and paneer in a creamy, spiced gravy.
Soak the paneer in warm water for 15 minutes to soften it.
Soaking paneer in warm water enhances its texture, making it soft and spongy.
Drain the paneer and cut it into cubes. Set aside.
Cut the paneer into even-sized cubes for uniform cooking.
Wash and chop the spinach finely.
Ensure the spinach is thoroughly washed to remove any dirt or grit.
Heat 1 tablespoon of butter in a pan and sauté the spinach until it wilts. Allow it to cool.
Sautéing spinach reduces its volume and enhances its flavor.
Blend the cooled spinach into a smooth paste.
Blend the spinach thoroughly for a creamy consistency.
Grind the cashews and poppy seeds together into a fine paste.
Soaking the cashews beforehand makes blending easier.
Heat the remaining butter in the pan and sauté the onions until golden brown.
Cook the onions on medium heat to avoid burning.
Add the chili powder, cumin powder, and chopped tomatoes. Cook until the tomatoes soften.
Stir frequently to prevent the spices from sticking to the pan.
Mix in the spinach paste, cashew-poppy seed paste, turmeric powder, salt, and sugar. Cook for 5 minutes.
Adjust the seasoning to your taste at this stage.
Add the paneer cubes and gently mix. Cook for another 5 minutes.
Be gentle while stirring to keep the paneer cubes intact.
Serve hot, garnished with a sprinkle of garam masala and a side of lime wedges.
Garnishing with garam masala adds a burst of aroma and flavor.
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