Christina’s Recipes
Palaak Paneer
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total timeIngredients
75 g ghee or butter or 75 ml veg oil
400 g onions finely chopped
30 g fresh ginger grated
6 cloves garlic = about 30g (finely chopped)
1 tsp turmeric powder
1 tsp garam masala already blended or see NOTES below to home-blend
1 tsp chilli powder
400 g Paneer cheese cubed
1 tsp fine sea salt
500 g fresh spinach washed & rough chopped
1 fresh green chilli thinly sliced
100 g plain natural yoghurt
handful fresh coriander leaves chopped
Directions
Heat the ghee/butter/oil in a large heavy-based frying pan/skillet (that has a lid).
Fry the onions, ginger & garlic on medium heat for 10 to 12 minutes.
Stir in the turmeric, garam masala and chilli powder, and fry for 2 to 3 minutes.
Add the salt, spinach, green chilli. Put the lid on the pan and let the spinach wilt (a couple of minutes).
Blend.
Add diced paneer.
Remove the lid and simmer for 3 to 4 minutes, or until reduced to a thick, creamy sauce.
Stir through yoghurt.
Sprinkle with the chopped coriander and serve.
Notes
Don’t go overboard on the garam masala. Make sure spices don’t stick to the pan.
Less chilli powder (half to two thirds teaspoon)
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