Palak Paneer Curry recipe
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- 5 cups fresh spinach 4 tablespoons canola oil, divided 1 teaspoon cumin seeds 1 onion, chopped 1 green chile pepper, chopped 3 cloves garlic, minced 1 (1/2 inch) piece ginger, minced 2 tomatoes, diced ½ cup water, or as needed 1 teaspoon coriander powder 1 teaspoon cumin powder ½ teaspoon red chile powder ¼ teaspoon turmeric powder salt to taste 8 ounces paneer, cubed ½ teaspoon garam masala 4 teaspoons heavy cream 1 pinch red chile flakes
Nutrition Info
- 506.2 caloriescarbohydrate: 24.3 gcholesterol: 30.4 mgfat: 38.6 gfiber: 7 gprotein: 21 gsaturatedFat: 7.8 gservingSize: -sodium: 651.6 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Palak Paneer Curry
Directions
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Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.
Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.
Transfer tomato mixture to a blender, add blanched spinach. Blend to a thick, smooth paste, thin with a few teaspoons water if needed.
Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.
Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.