Rustic, coarse-textured spinach with a smoky charcoal infusion (dhungar).
Hands-free mode with voice commands & timers
No ratings yet
Blanch the spinach in boiling water for 2 minutes, then immediately shock in ice water to retain the vibrant green color.
Coarsely crush the blanched spinach using a mortar and pestle or a quick pulse in the blender; do not make a smooth puree to maintain the rustic dhaba texture.
Heat mustard oil in a heavy-bottomed iron kadai until it reaches smoking point, then cool slightly and add cumin seeds and dried red chilies.
Sauté the chopped garlic until golden brown, then add onions and ginger-chili paste, frying until the onions are deeply caramelized.
Add the crushed spinach to the masala and cook on medium-high heat for 5-7 minutes until the moisture evaporates and the oil starts to separate.
Stir in the paneer cubes, salt, and crushed kasuri methi, then finish with a dollop of ghee and cream for richness.
For the Dhungar method: Place a small metal bowl on top of the spinach, put a red-hot piece of charcoal in it, pour a teaspoon of ghee over the coal, and immediately cover the pot with a tight lid.
Let the smoke infuse for 3-5 minutes before removing the coal bowl and serving the dish hot with garlic naan.
