Cubes of cottage cheese soaked in a vibrant, spinach gravy, smoked to perfection, just like the way it is done in dhabas back home.
Bring a big saucepan of water to boil and add a pinch of sugar. This is to make sure that the spinach does not lose any colour. Add the spinach and cook for 3 minutes.
Drain the spinach and let it cool in an ice bath. Once cooled, blitz it into a smooth puree. Set aside.
In the pan in which you'll be cooking the curry, heat some oil on high heat and cook the paneer for five minutes. Flip the pieces often to make sure all sides get browned evenly.
Remove the pieces from heat when you feel they have browned sufficiently and allow them to drain on a paper napkin.
In the same pan as the one you roasted your paneer pieces, add a bit more oil and crackle the cumin seeds. Add the bay leaves and saute for a minute.
Add the onions and let them sweat for 3-4 minutes, or until they become soft and translucent. Add the ginger-garlic paste and chilies and cook them until the raw aroma goes away.
Sprinkle into the pan, the turmeric, crushed pepper, and dry fenugreek leaves. Mix well before adding the spinach puree.
Cook for about 2-3 minutes. Add the cream and garam masala and stir well until combined.
Take it off heat and add the paneer pieces.
Heat up a small piece of coal until it all red and glowing. Place this in a small cup and place the cup inside the saucepan.
Add a drop of oil on the red, hot coal and close the lid to the saucepan immediately, trapping the smoke.
Keep the lid closed until all the smoke has slowly cleared away.
Instead of the paneer, you could use tofu.
Instead of the cream, you can soak 10-15 cashews in water and blitz them into a smooth paste. Add this to the curry to get a similar creaminess.
Serving Size 1 small cup
Servings 8