This is a mildly flavored healthy dish. Tofu can substitute Paneer.
- 1 pound Paneer cut into 1” cubes
- 2 cups chopped frozen or fresh spinach
- 1 large onion finely sliced
- 1 cup canned diced tomatoes
- 2 tbsps ginger garlic paste
- 4 green chilies
- 1 tbsp curry powder
- 1 tsp garam masala ( optional)
- 1 bay leaf
- 1’’ cinnamon stick
- Salt to taste
- 4 tbsps cooking oil
- 1 tbsp of butter to garnish or fresh cream
- 1 tsp ginger juliennes
- Heat 2 tbsp oil in a pan; fry the onions till light brown.
- Add the ginger and garlic pastes and fry for a minute.
- Mix in chopped spinach, diced tomato, green chilies, curry powder and salt to taste. Cook it for 5 minutes or till the spinach is soft.
- Blend this spinach mix in the food processor to get a smooth paste.( You can mash spinach with potato masher to get pulp while it is getting cooked in the pan itself ).
- Take 2 tbsp oil in a separate heavy bottomed deep pan. Add bay leaf and cinnamon stick to it.
- Add paneer cubes and spinach paste/pulp to this. Mix well, cover the pan and simmer for 5 minutes.
- Garnish with butter or fresh cream and ginger juliennes.
- Serve hot with roti (Indian flatbread) or parathas (pan-fried Indian flatbread)
Spinach contains a relatively high level of non-heme iron, compared to other vegetable and meat sources. The bioavailability of iron is dependent on its absorption. The absorption is dependent on the presence of binders such as fiber or enhancers, such as vitamin C. Therefore, the body's absorption of non-heme iron can be improved by consuming foods that are rich in vitamin C.