2small onions roughly choppedor 1/2 cup puree appox
1/2cupsweet cornoptional ,i have used frozen
1tbspfreshly grated garlic
2teaspoonfreshly grated ginger
2green chillies or 2 tsp green chilly pasteadjust to your spice level
1pinchof hing / asafoetida
5cashews or any nuts
salt to taste
1teaspoonhoneyoptional - i have used
freshly squeezed lemon juice to taste
1cupor more cubed paneer
In a large pot bring 1 cup water to a boil .
Add in cleaned washed spinach 1 cup at a time . Press it down with the help of spoon . Then add another cup . Repeat the process of adding spinach and pressing it down gently until you have successfully added all the spinach to the pot. Steam it for 5 minutes or until the spinach has wilted or reduced.
Strain spinach carefully and save the spinach stock for further use.
Transfer spinach to a bowl full of ice and some water . This is done to stop further cooking spinach.
In a pan , add oil , cumin , hing
Add in onion puree , ginger garlic and stir well . Be careful as the mixture tends to splutter .
Cook on medium heat stirring occasionally for 1- 2 minutes.
Add garam masala .
Meanwhile puree spinach, chillies, nuts, grated paneer and milk together.
Add the puree to the pan
Be careful again as the mixture tends to splutter .
Cook for 30 seconds
Add mayonnaise and honey and mix well until smooth.
You can add spinach stock if the gravy is too thick
Cook for a minute more. Add salt to taste .
Add in the paneer and sweet corn .
Cook for a minute and swtch off the flame .
Add in lemon juice.
Taste test and make adjustments to the spices if desired
Serve hot with a side of roti or rice.
Vegan : substitute paneer with medium firm tofu . Skip the addition of milk. Use maple syrup or brown sugar instead of honeyJain version - just skip onion and garlic part.Adding basil - 1/2 cup loosely packed basil puree it along with spinach