200gms fresh paneer
4 cups palak (baby spinach)
1 tablespoon oil or ghee
1 green chilli, diced
1 large onion, diced
3 tomatoes, deseeded and diced
1 clove garlic, minced
1 teaspoon ginger, minced
4 Tablespoons Tamarind Tree Doe Piazza
Wash spinach and dry on paper towel removing as much moisture as possible. Sauté green chilli and spinach for about three minutes or until spinach is wilted. Set aside and cool.
When spinach has cooled, blend together with three tablespoons of water and cashews.
Heat ghee in a frying pan. Sauté onions, ginger and garlic until just starting to colour. Add Tamarind Tree Doe Piazza, ½ cup of water, tomatoes and simmer until onions and tomato are blended and very soft. Remove from heat and add spinach, stir thoroughly . Do not overcook.
Add paneer and stir.
Serve with warmed roti and Tamarind Tree Spicy Eggplant Chutney