Serves 4 to 6
Prep time: 20 minutes
Total time: 40 minutes


1 pound|450 grams baby spinach washed and trimmed, pureed
¼ cup|60 ml fresh lemon juice
3 tablespoons canola oil
3 tablespoons ghee
1 teaspoon black mustard seeds
1 teaspoon whole jeera
3 pieces dry bay leaf
3-4 pieces dry red chilies (Kashmiri chilies)
1 cinnamon stick
1 sprig fresh curry leaves
pinch asafoetida
1 medium red onion, diced
4 tablespoons|75 grams garlic paste 
3 tablespoons ginger juice
3 tablespoons minced serrano chili 
kosher salt, to taste
2 tablespoons coriander, fennel, cumin toasted powder mix
2 tablespoons tomato paste
1 teaspoon turmeric powder
¼ teaspoon ground cardamom
8 ounces|225 grams fenugreek greens (frozen or fresh)
1 cup|60 grams chopped cilantro
2 teaspoons chaat masala
2 teaspoons garam masala 
4 scallions, thinly sliced      
granulated sugar, to taste
kosher salt, to taste
1 ½ cups|245 grams homemade paneer
chili oil, for drizzling

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