Missing a hearty family dinner? Let this age-old recipe bring you the comfort of home!
This dish is the perfect balance of iron-packed spinach and rich, creamy paneer. The tomatoes and red pepper are full of vitamin C, which is key to iron absorption! All these benefits and great taste? Count us in!
Makes 4 servings
1/2 lb spinach
1/2 lb power greens (baby kale, chard, and fenugreek)
10 ounces of paneer
1 medium onion
1 tbsp grated ginger
1 tbsp grated garlic
2 medium tomatoes
1 red bell pepper (can substitute orange or yellow, we just like red!)
1 tbsp oil, ghee, or butter (we recommend peanut oil!)
1 tbsp garam masala
1 tsp turmeric powder
1 tsp red chilli powder
2 tbsp cumin-coriander powder (dhana jeeru)
1 tbsp dry mango powder (amchur)
salt to taste
(for garnish) sliced ginger, chopped coriander, sliced onion, and lemon
In a 3 quarts saucepan, boil 1.5 quarts of water. Add spinach and power greens. The greens will wilt quickly, so make sure to heat them evenly by stirring. On max heat, cook for 5 minutes. Drain the spinach and let cool (save the spinach water and use it as a soup stock later!)
Puree the cooked spinach in a blender.
Heat a 12 inch skillet on medium temperature. Add oil and let it heat. After two minutes, add finely chopped onion. Sauté for two minutes until it becomes a nice rosy pink!
Add the ginger and garlic pastes to the pan and sauté for another minute.
Add finely chopped bell pepper and sauté for another 3 minutes.
Add turmeric, red chilli, cumin-coriander powder, dry mango powder, and garam masala. Phew!
Stir and add puréed tomatoes.
Let it simmer on medium heat for 3-4 minutes.
Add puréed spinach and salt to taste. Let it simmer on low heat for 5 minutes.
Cut the paneer into cubes and add it into the mixture. Cover and simmer for 2 minutes.
Garnish with chopped coriander, lemon juice, sliced onion and ginger!
Enjoy with Basmati rice, naan, roti, or paratha (recipe to come!)