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Palak Paneer

Ingredients:

  • 6 oz paneer, cubed
  • 1 tbsp cooking oil
  • 3 cups of hot water
  • 1 heaping tbsp ghee/clarified butter
  • 1 tsp fenugreek seeds
  • 1/2 red onion, chopped
  • 1 tbsp fresh garlic, grated
  • 1/2 tbsp fresh ginger, grated
  • 2 green chilies, minced (reduce to decrease spiciness)
  • 1 tomato, chopped
  • 1/2 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 3 handfuls of fresh spinach
  • 1 green bell pepper/capsicum, sliced
  • 1/2 cup of yogurt
  • 1/2 cup fresh coriander leaves
  • less than 1/3 cup of water
  • 1 tsp garam masala
  • salt to taste

Directions:

  1. Soak paneer cubes in hot water while prepping rest of ingredients.
  2. Heat a non-stick skillet on medium. Once skillet gets a little hot, add ghee.
  3. Sprinkle in fenugreek seeds and chopped onions. Fry till fragrant!
  4. Meanwhile, add spinach, bell pepper, fresh coriander and yogurt in a food processor or blender. Pulse until smooth. Add water gradually if need be, to help the blending process.
  5. Once onions are translucent and fragrant, add grated garlic+ginger, minced chilies and chopped tomatoes. Fry until fragrant & oil slightly separates.
  6. Sprinkle in ground cumin & coriander. Mix to combine.
  7. Add pulsed green sauce + salt. Simmer for 15 minutes or until sauce has slightly thicken & excess liquid evaporates.
  8. Meanwhile, drain paneer and pat-dry to remove any excess moisture.
  9. In a separate non-stick skillet, heat 1 tablespoon of cooking oil on low to medium. Fry paneer’s until slightly browned on all angles.
  10. Add pan-fried paneer’s into spinach sauce with garam masala. Mix to combine and simmer for 2 minutes.
  11. Serve hot with chappati’s (rotis)/naans/rice and a side salad of choice.

 

Happy weekend y’all. I am off to menu-plan for next week and future recipes, accompanied with irritating cough. Classy, eh? 😉

What are your plans for this weekend?