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08 December 2012,01:56 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat some oil in a frying pan and fry the paneer pieces in batches until a light brown colour all over.
  • Remove and place in a large bowl of lightly salted water. Leave for 10 minutes before draining the water off.
  • Refresh the leaves with cold water. While in the sieve, mash and tease the spinach leaves to break them up. Set aside.
  • Heat the oil in a shallow pan over a medium heat and add the cumin seeds. When the seeds begin to sizzle, add the onion and fry until golden brown.
  • Remove from the heat and add the ground spices, tomato puree and salt.
  • Return to the heat and fry for about 2-3 minutes, combine the onion with the spice mixture before adding the tomatoes and fresh green chilli.
  • Cook for 5 minutes to form a thick sauce. Add the spinach leaves and mash.
  • Add the paneer pieces and a cup of the reserved water from the spinach. Cook for 5 minutes stirring gently.
  • Add more of the cooking water if needed. Remove the green chilli, before serving.
  • Serve with Lemon Rice.


  • 250 grams paneer
  • 250 grams baby spinach leaves, boiled, wilt, drained, rinsed and mashed
  • Cooking oil for shallow frying
  • 1 onion, finely chopped
  • 2 tablespoons tomato puree
  • Salt, to taste
  • 2 tomatoes, peeled and chopped
  • 1 whole green chilli
  • ½ teaspoon cumin seeds

Ground Spices

  • ¾ teaspoon chilli powder
  • ½ teaspoon turmeric paste
  • ½ teaspoon ginger paste

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