Palak Paneer
Equipment
- Heavy-based Pan
- Blender
- Food processor
Ingredients
- 100 g Paneer
- 250 g Spinach fresh, chopped
- 2 Green chillies de-seeded and chopped
- 1/2 teaspoon Ginger chopped
- Salt pinch of
- 2 tablespoons Vegetable oil
- Fenugreek seeds pinch of
- 1 Onion chopped
- 1 Garlic clove, chopped
- 1/4 teaspoon Cumin seeds
- 250 g Tomatoes (1 cup), pureed
Instructions
- Cut the paneer into 5-cm / 2-inch square pieces, about 2.5cm / 1-inch thick and set aside.
- Put the spinach, chillies, ginger, salt, and a sprinkling of water in a large, heavy-based pan and cook over medium heat for about 3-4 minutes, or until cooked.
- Allow to cool, squeeze dry, then transfer to a blender or food processor and process to make a puree. Set aside.
- Heat the oil in a heavy-based pan over medium heat, add the fenugreek seeds, and stir-fry for about 30 seconds. Add the onion and stir-fry for about 5 minutes, or until it is lightly colored. Add the garlic and cumin seeds and fry for 30 seconds, then add the pureed tomatoes and fry for a further 5 minutes, or until the liquid from the tomatoes has evaporated.
- Add the paneer and stir gently, then add the pureed spinach and cook for 2 minutes before serving.
Video
Notes
Nutrition
Serving: 2gSodium: 270mgCalcium: 394mgVitamin C: 62mgVitamin A: 12767IUSugar: 8gFiber: 7gPotassium: 1087mgCholesterol: 33mgCalories: 233kcalSaturated Fat: 8gFat: 13gProtein: 12gCarbohydrates: 19gIron: 4mg
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