1 lb baby spinach or you can use frozen spinach
2 small onions or 1 big onion – finely chopped
2 tomatoes – chopped
turmeric powder
small piece of ginger – mashed or grated
green chilies – finely chopped
salt to taste
250g fried paneer (that is the small packet of paneer found in Indian grocery stores)
clarified butter (ghee) /oil/butter
1 teaspoon of garam masala
Start by frying the onions in the butter/oil/ghee until they are translucent. Add the tomatoes and simmer until all the juices have incorporated well. Now add the turmeric powder, mashed ginger, chilies, salt and garam masala and continue the frying until everything has left it’s juices and flavors are combined.
Blanch the baby spinach until tender. Squeeze the fluids out of the spinach and add it to the tomato mixture. Simmer for another 5-8 minutes. You can coarsely blend this mixture in the blender (sometimes I just leave it the way it is) and add the paneer. If it is too thick, you can add some water to the curry.
Let this spinach-paneer mixture simmer for 10-12 mts over low heat.