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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blanch the spinach, strain it and let it cool. Once cooled, grind it into a fine paste.
Reserve the water used to blanch the spinach to adjust the consistency of the gravy if required.
Heat 1 1/2 tbsp of oil in a cooking pot.
Add the onion paste and sauté until it turns brown, stirring occasionally.
Add the ginger-garlic paste and sauté for another 1–2 minutes to remove its rawness.
Add all the dry spices except the black pepper powder and mix well. Add 1/4 cup of the reserved spinach-blanching water and cook until the water evaporates.
Add the tomato purée and cook until the gravy starts releasing oil from the sides.
Add the spinach purée and adjust the consistency. Add some of the reserved spinach water only if the gravy is too thick.
Cut the paneer into small cubes. Heat the remaining oil in a non-stick pan and cook the paneer until golden brown on all sides.
Remove the paneer and add the sweet corn kernels to the same pan. Add a pinch of salt and the black pepper powder. Cook until the excess moisture evaporates and the corn becomes slightly crispy.
Add the paneer and corn kernels to the spinach gravy. Bring it to a boil and cook for another minute.
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Do not discard the water used to blanch the spinach; reserve it to adjust the consistency of the gravy.
Use a non-stick pan to prevent the paneer from sticking. It also helps reduce the amount of oil needed to brown the paneer.
Cook the onion paste over low to medium heat. On high heat, the onion may brown quickly while still retaining its raw taste.
Add the tomato purée only after the onion and spices are cooked properly.
You can substitute paneer with tofu for a vegan option.
If using mustard oil, heat it well before adding the onion paste to remove its raw flavor
You can use refined oil as an alternative to mustard oil.
I'm Manisha Saxena from India, a passionate home cook with over 23 years of experience in cooking. While I can prepare a variety of cuisines, my true expertise and love lie in North Indian cuisine, my culinary roots. Over the years, cooking has taught me that delicious food is not just about following a recipe, it's about understanding the little details, techniques and basics that can completely transform a dish. I have also recently started exploring and creating dishes using millets, bringing a traditional ingredient into everyday cooking in interesting ways. My hands-on experience, dedication and passion have helped me develop and enhance my culinary skills and deep understanding of food. Through my recipes, I want to share not just how to cook, but also teach minute details, tips and techniques that can turn even the simplest dish into something truly delicious. I will also share the health and nutritional benefits, along with the approximate calorie content, of each dish I create
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