26 December 2012,03:36 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a non-stick saucepan and fry the onion for about 5-7 minutes or until golden.
  • Simmer to low heat, add the ginger, garlic and stir-fry for about 20-30 seconds. Add in the tomato and salt, cook until pulpy.
  • Then stir in the coriander powder and cook for about 2-3 minutes.
  • Stir in the spinach and cook for about 3-5 minutes. Add the yogurt with water to loosen the curry to smooth, creamy consistency.
  • Spoon in the paneer and heat through for 5 minutes. Finally stir in the butter, fenugreek leaves and garam masala.
  • Taste, adjust the seasoning and add lemon juice as necessary. Serve hot.


  • 750 grams fresh spinach, picked over, washed, chopped, wilted and pureed
  • 220 grams paneer, cubed
  • 225 ml hot water
  • 25 ml IDHAYAM sesame oil
  • 50 ml low-fat yogurt, beaten
  • 1 onion, finely chopped
  • 2 inch piece of fresh ginger, peeled and cut into fine shreds
  • 1½ teaspoon garlic, chopped    
  • 1½ teaspoon coriander powder
  • ½ teaspoon garam masala
  • 1 tomato, ground or grated
  • Salt to taste
  • A knob of unsalted butter
  • 1 teaspoon dried fenugreek leaves, crumbled
  • Lemon juice to taste

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