salt to taste
2 tsp oil
for palak puree: 5 cups water, 6 cups spinach (palak), 2 cups cold water
for onion puree: 1 cup red onion- chopped, ½ inch ginger - chopped, 2 cloves garlic - chopped, 2-4 green chillies - chopped (optional), 2 tsps melon seeds, pinch of salt, 1/2 cup water
¼ cup tomatoes - finely chopped
¼ tsp black salt (kala namak)
1 tsp garam masala (optional)
1 tsp kasoori methi (dried fenugreek leaves - crush between your palm before adding)
200g paneer - cut into small cubes
For palak puree: Bring 5 cups of water to a rolling boil. Add spinach leaves and push the leaves into the water using a spatula. Let it cook for exactly 4 minutes.
With the help of a pair of tongs take all the leaves out and add them to the ice-cold water immediately to stop the cooking process.
Now drain the cold water and take the spinach to the blender jar. Blend into a smooth puree.
For onion puree: In a saucepan, add the onion, ginger, garlic, green chillies, melon seeds, salt, and water, and turn the heat on medium.
Let it cook for 15 minutes or until the onion becomes soft and translucent.
Allow the mixture cool. Transfer it to the blender jar along with its cooking water. Blend into a smooth puree. Keep it aside.
For putting together the sabzi: Heat the oil in a pan on medium heat. Add the tomatoes. Cook until tomatoes are soft and mushy. With the back of the spatula mash the tomatoes.
Add prepared onion puree. Mix and simmer for 2-3 minutes only. Do not brown the gravy.
Add remaining salt, black salt, garam masala, and crushed kasoori methi. Mix well.
Add prepared palak puree. Mix well, adjust the gravy consistency by adding water (if needed), and let it simmer for 2 minutes only. Add paneer.
Mix well and let the gravy come to a simmer and turn off the stove right away.