By Dr. Anju Sodhi (BAMS, ND)



Makes 4 servings


  • Place spinach leaves and water in a saucepan and cover with a lid. Bring to a simmer and cook until leaves are tender. Transfer spinach and remaining water to a blender. Puree spinach until smooth and set aside in a small bowl.
  • Puree the fresh tomato until smooth. Set aside in a small bowl.
  • Heat the olive oil in a large saute pan over medium high heat. Add the onion and saute for 2-3 minutes, or until soft and translucent. Add the garlic, ginger, garam masala, cumin, and salt, and saute for another minute.
  • Pour in the tomato puree and cook for 1 minute.
  • Add in the spinach puree, paneer, and coconut, stir gently, and cook for another 5 minutes on medium heat. Check seasonings and add more salt, if desired.
Cooked Yogurt