Palak paneer
Spinach blanched and blended, with cubes of paneer. Spinach must not be stewed or it goes brown.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Drop the spinach into boiling water for ninety seconds and move it straight into iced water. Squeeze it out and blend it with the chilli to a purée.
Soak the paneer in hot salted water for ten minutes, then drain it.
Fry the cumin seeds in the ghee until they crackle, add the onion and cook it gold, then the ginger and garlic for a minute.
Add the tomatoes and cook seven minutes, until they break down and the fat starts separating at the edges.
Stir in the spinach purée, garam masala and salt, and warm it for exactly a minute. Add the paneer and cream and take it off the heat.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Lopanayak · CC BY-SA 4.0