Palak Paneer
Ingredients
1 cup Cubed Paneer or Vegetable replacement
5 packed cups of Spinach
1 Onion, chopped
1 clove Minced Garlic
1/2 inch Ginger Minced
1 tsp Red Chilli Flakes or Powder
1 tsp Ground Coriander
1/4 tsp Ground Cumin
1/4 tsp Ground Turmeric
1 large pinch Fenugreek Leaves (can be omitted)
1 tsp Garam Masala
1 tbsp Ghee or Coconut Oil
1 pinch Hing/Asafoetida
1 heaped tsp Tomato Paste or 1 Pureed Tomato
1 cup Nut Milk or Water
1 tbsp Natural Coconut Yoghurt
Red Rice to serve or Naan Bread, Popadoms, Chutneys
5 packed cups of Spinach
1 Onion, chopped
1 clove Minced Garlic
1/2 inch Ginger Minced
1 tsp Red Chilli Flakes or Powder
1 tsp Ground Coriander
1/4 tsp Ground Cumin
1/4 tsp Ground Turmeric
1 large pinch Fenugreek Leaves (can be omitted)
1 tsp Garam Masala
1 tbsp Ghee or Coconut Oil
1 pinch Hing/Asafoetida
1 heaped tsp Tomato Paste or 1 Pureed Tomato
1 cup Nut Milk or Water
1 tbsp Natural Coconut Yoghurt
Red Rice to serve or Naan Bread, Popadoms, Chutneys
Instructions
- Blanch the spinach by bringing a pot of water to a rolling boil and dunk the washed spinach leaves in it. Let it simmer for about 2 mins and remove.
- Puree into a smooth paste. Drain the water and in the same pot, heat the ghee gently before adding the ground cumin and within 5 seconds add the chopped onions. Saute until golden brown before adding remaining ground spices.
- Fry for a few seconds, taking care not to burn the spices. Next, add the minced ginger, garlic and tomato paste.
- Mix well and then add the pureed spinach. Top this off with the milk. Mix well, bring to boil and add the fenugreek leaves and salt.
- Cook covered for about 6-8 mins. Gently add the paneer pieces or your chosen substitute into the gravy.
- Finish off with coconut yoghurt and a sprinkle of garam masala. Mix well and remove from the stove. Serve hot with your chosen sides. Enjoy!
