Category: Lamb
Country: Indian

Prepare Jasmine rice with this one!

Serves: 6
Work Time: 20 mins
Total Time: 2 hours

• 2 T oil or ghee + 2 T oil for paneer
• 6 garlic cloves, minced
• 1 large onion, chopped
• 3 indian bay leaves
• 1 tsp cumin
• 2 tsp red chili powder
• 2" fresh ginger, chopped
• 2 pounds, fresh spinach
• 1 cup plain yogurt
• 2 tsp tumeric
• 1 tsp salt
• 1 tsp coriander
• 2 tsp fenugreek
• 12 ounces paneer or tofu (hard), cut into 2" x 1" x 1/2" blocks

Instructions...

Heat the oil in a large pot over a medium-high flame. When hot, add the bay leaves, cumin, onion, garlic, chili powder and ginger until sauteed. Add coriander, tumeric, fenugreek, coriander, salt and spinach and cook for 20 minutes. Remove whole spices and grind mixture in a food processor.

Heat oil in a pan and brown paneer lightly. Add spinach mixture and yogurt and cook for 10 mins or until most of the water in the spinach disappears and you have a thick, green sauce. Remove and serve with fresh chopped corriander on top.