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:
- Soak paneer cubes in hot water while prepping rest of ingredients.
- Heat a non-stick skillet on medium. Once skillet gets a little hot, add ghee.
- Sprinkle in fenugreek seeds and chopped onions. Fry till fragrant!
- 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.
- Once onions are translucent and fragrant, add grated garlic+ginger, minced chilies and chopped tomatoes. Fry until fragrant & oil slightly separates.
- Sprinkle in ground cumin & coriander. Mix to combine.
- Add pulsed green sauce + salt. Simmer for 15 minutes or until sauce has slightly thicken & excess liquid evaporates.
- Meanwhile, drain paneer and pat-dry to remove any excess moisture.
- 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.
- Add pan-fried paneer’s into spinach sauce with garam masala. Mix to combine and simmer for 2 minutes.
- 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?