- 500 gram spinach
- 1 medium onion peeled and finely chopped
- 2 medium tomatoes finely chopped
- 3-4 green chillies finely chopped
- 7-8 garlic cloves peeled
- 1/2 tsp turmeric powder
- 250 gram cottage cheese paneer, cut into 1-inch cubes
- Salt to taste
- 2 tbsp ghee or smoked mustard oil or any other cooking oil
Thoroughly wash the spinach to make sure that there is no dirt on the spinach.
Tightly pack the spinach in the pressure cooker and add one cup of water and cook it for 7-10 minutes until the spinach wilts.
Add the garlic, turmeric powder and salt.
The water from washing the spinach and one cup of water should be enough but if it's too dry, add another 1/2-1 cup of water.
Close the pressure cooker and set it on high heat. After the first pressure (whistle), turn the heat to low and cook it for 20-25 minutes.
Once the pressure cooker has cooled down, take the spinach out and puree the spinach. Set it aside
Lightly brown the paneer cubes and set them aside.
Add oil to a wok and once the oil is hot, add the onions.
Saute the onions by alternating between hihg and medium heat until the onions are browned and translucent.
Add the green chillies and tomatoes. Saute by alternating between medium and low heat. Saute' the mixture until the mixture starts leaving the sides of the pan.
Add the browned paneer to the mix and saute for few minutes.
Add the pureed spinach to the tadka mixture. Cook for 5-7 minutes. If the spinach is too watery, you can cook for little longer until you can get it to desired consistency.
Calories: 196kcal | Carbohydrates: 16g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 444mg | Potassium: 969mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12321IU | Vitamin C: 51mg | Calcium: 198mg | Iron: 4mg