Ingredients

1. Stuffed colourful patties – 4 to 5

Paste

2. Palak leaves – 350 gms
3. Green chilli – 3 to 4
4. Water – 1/2 cup

Seasoning or tadka

5. Oil – 2 tbsp
6. Butter – 1 tbsp
7. Mustard seeds – 1 tsp
8. Cumin seeds – 1 tsp
9. Dry chillies – 4
10. Curry leaves - 15
11. Onion (big, chopped) – 1
12. Ginger and garlic paste – 1 tbsp
13. Turmeric powder - 1/2 tsp
14. Coriander powder – 2 tsp
15. Kitchen king masala – 1 tsp
16. Salt - as per taste
17. Tomato puree – 2 tbsp
18. Water – 3/4 cup
19. Tomato (chopped) – 1/2
20. Paneer (cut in cubes) – 200 gms
21. Cream – 1/3 cup

Method

Making paste

1. Boil spinach and green chillies for 12 to 15min on simmer flame by closing the lid. Can add water if it requires. Let it cool.
2. Ground the spinach mixture with its remaining liquid and 1/2 cup water to a smooth paste and keep it ready.

Seasoning and cooking saag

3. Preheat the vessel with oil and butter, when hot, add mustard seeds, let it pop, add dry chillies, curry leaves, stir for 30sec, add onions and fry till it is soft and transparent. (In picture the dry chillies are more but it is not spicy).
4. Add ginger and garlic paste and all dry powders sauté for few seconds.
5. Add little water 1/3 cup, tomato puree (concentrated), mix well and sauté for 1 to 2 mins.
6. Add the spinach paste and water 1/2 cup mix well, close the lid and cook for 15 to 20 mins on medium heat, till all the spices are cooked well with the spinach paste.
7. Stir in between, but be careful it can splutter on you.
8. When it is cooked, it changes its colour to dark green and the spinach gravy starts leaving oil slowly.
9. Add chopped tomatoes, salt and little water, if the gravy is thick, simmer for 10min by closing the lid.
10. After 10 mins add cream, simmer for 5 mins and switch it off.
11. If adding paneer pieces add with cream and cook for 5 mins, so that paneer pieces are well blended with the spinach curry (saag).

Or

12. While serving, heat the stuffed colourful patties and place on the spinach curry and serve it with naan or roti.

Notes

1. Add water according to the gravy consistency you want.
2. Can add or less the spices according to your taste.
3. At last I added chopped tomatoes, which is optional, and tomato puri can be added after spinach paste is added.