PALAK PANEER

🌱 Here’s how I make the legendary Palak Paneer - my lighter, homestyle version (not the traditional recipe that has a thick, silky sauce). This recipe serves two 💕

✨PALAK PANEER✨

Ingredients

200gm paneer, cut into cubes

200gm spinach, puréed using 100ml water

3 tbsp oil

1 large onion, finely chopped

1 tsp cumin seeds

3 cloves garlic, finely chopped

1 inch piece fresh ginger, finely chopped

1 green finger chilli

1/2 tsp ground turmeric

3/4 tsp salt

2 tbsp dry fenugreek leaves (Kasuri methi)

1 tsp ground cumin

1 tbsp butter

1/4 tsp ground garam masala

Method

1. Pan fry the paneer using a tbsp of oil until it turns golden brown. (I like mine slightly darker and crispy on one side, so I leave it longer to cook on that side.) Set aside.

2. Heat oil in a pan. Add the cumin seeds and let it splutter for a few seconds.

3. Add the chopped garlic, ginger and green chilli. Sauté for about 30 seconds on medium heat.

4. Add the onion. Fry until golden brown.

5. Add the puréed spinach. Sauté to cook uncovered on low heat for about 5 mins.

6. Add the paneer. Mix well.

7. Add the salt, dry fenugreek leaves and cumin powder. Let this cook on very low heat for 2 mins until the oil rises to the surface.

8. Turn off the heat. Add the butter and sprinkle with ground garam masala.

Stir once and serve with rice or a chapati.

P.S.

🌱 Super sneaky way to get your children to eat spinach.