Palak Paneer Recipe (From Scratch)

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 40 minutes

食材

350 grams spinach

1 medium tomato

5 large garlic cloves (divided, 3 whole and 2 finely chopped)

1 inch ginger

1 green chili (or more to taste)

1 tablespoon oil (15 ml, I used avocado oil)

1 large onion (finely chopped)

1/2 cup water (or as needed)

3/4-1 teaspoon garam masala

1/4 teaspoon turmeric powder

1/4 teaspoon red chili powder (or to taste)

salt (to taste)

2-3 tablespoons heavy cream (or adjust to taste)

225 grams paneer (cut into cubes)

1/2 tablespoon kasuri methi (crushed, dried fenugreek leaves)

lemon juice (to taste)

步驟

To a pot of boiling water, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.

Take them out and put them in ice cold water. This helps the leaves in retaining their green color.

To a blender, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili. Puree to a smooth paste and set aside.

Heat a pan on medium heat. Once hot, add the oil and then add the remaining 2 cloves of chopped garlic. Sauté for few minutes until it starts changing color.

Then add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent.

Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point.Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.

Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute.You may also add ½ teaspoon of sugar at this point if you like.

Then add the heavy cream and mix.

Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix.

Serve palak paneer hot with naan or roti or rice.

營養

• 卡路里: 234 kcal
• 總脂肪: 17 g
• 飽和脂肪: 10 g
• 膽固醇: 47 mg
• 鈉: 109 mg
• 總碳水化合物: 9 g
• 膳食纖維: 3 g
• 總糖: 1 g
• 蛋白質: 11 g