Palak Paneer
Serves 3
Directions
- 1Heat 1 tsp of oil in a kadhai over medium heat.
- 2Add 1 thinly sliced large onion and 1 tsp ginger garlic paste.
- 3Cook until the onion turns golden brown.
- 4Add ¼ tsp turmeric, 1/2 tsp chilli powder, 1 tsp coriander powder, and ½ tsp garam masala.
- 5Cook the spices for a minute.
- 6Add 120g tomato purée and 1/2 tsp salt.
- 7Mix well and cook for 2 minutes, until it becomes thick and glossy.
- 8Add 250g chopped palak (spinach).
- 9Mix everything really well on a low flame and let it cook for 3 minutes.
- 10While the spinach is cooking, blend 200g soft paneer with ⅓ cup hot water.
- 11Add the silky smooth paneer puree into the palak mixture.
- 12Mix gently on a low flame and let it come to a small simmer for 1 or 2 minutes.
- 13Prepare a tadka by heating 1 tbsp oil and adding ¾ tsp cumin seeds, 1 tsp Kashmiri chilli powder, and 3 finely chopped garlic cloves.
- 14Mix in the tadka and switch off the flame.
- 15Garnish with a handful of chopped coriander leaves and enjoy.
Ingredients
- 1 tsp oil
- 1 large large onion, thinly sliced
- 1 tsp ginger garlic paste
- 0.25 tsp turmeric
- 0.5 tsp chilli powder
- 1 tsp coriander powder
- 0.5 tsp garam masala
- 120 g tomato purée
- 0.5 tsp salt
- 250 g chopped palak
- 200 g soft paneer
- 0.33 cup hot water
- 1 tbsp oil
- 0.75 tsp cumin seeds
- 1 tsp Kashmiri chilli powder
- 3 garlic cloves, finely chopped
- 1 handful chopped coriander
Equipment
kadhaiblenderpan
Tips
- Using finely chopped spinach contributes to the green color of the dish.
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