3/4 Cup Soy Milk Paneer
10 oz Fresh Baby Spinach
2 Medium Onions (Finely Chopped)
3 Medium Tomatoes (Finely Chopped)
4-6 Cloves (Depending on Taste)
4-6 Cinnamon Sticks (1 Inch Long) (Depending on Taste)
1 Small Green Chilli pepper (Finely Chopped)
1 Cup Fresh Cilantro (Washed and Chopped)
1/4 Teaspoon Turmeric Powder
A Pinch of Red Chilli Powder / Cayenne Powder
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Garam Masala
2 Cloves of Garlic (optional)
1/2 Lemon (Juice)
2 Tablespoon of Oil
Salt to taste
Wash spinach and set aside
In a saucepan, heat 1/2 tablespoon of oil on medium heat and add 2 cloves and 2 cinnamon sticks.
Add chopped onions. Stir and cook until they turn translucent.
Put onions aside into a bowl.
In the same saucepan, heat 1/2 tablespoon of oil on medium heat and add 1-2 cloves and 1-2 cinnamon sticks.
Add the chopped tomatoes and cook until they turn very soft where you can smash them easily with a spoon.
Put tomatoes aside into a separate bowl.
In the same saucepan, heat 1/2 tablespoon of oil on medium heat and add the remaining cloves and cinnamon sticks.
Add spinach and once the spinach wilts, and let cook for one more minute.
Put spinach aside into a separate bowl.
In a blender, add all of the onions and tomatoes and blend until it is puréed. Add 2 tablespoons of water if necessary.
Put aside onion tomato mixture into a bowl.
In the same blender, add spinach and chop it in the blender, ensuring that it does not become too liquidy.
In the same saucepan, heat the remaining oil on medium heat and add the red chili powder, turmeric powder, green chili pepper and garlic (optional) and sauté for 30 seconds.
Add the onion tomato purée and let it cook for one minute.
Add the spinach, garam masala, cumin seeds, salt, coriander and lemon juice.
Mix well and let cook for two minutes.
Add the soy milk paneer and let it cook for another five minutes on low heat. Mix slowly so paneer does not break.
Serve with either rice, roti or naan.