- 2 tablespoons vegetable oil, divided
- 2 cups chopped fresh spinach
- 1 teaspoon ground cumin
- 3/4 cup chopped onion
- 2 green chile peppers, chopped
- 2 teaspoons chopped garlic
- 2 tomatoes, chopped
- 1/2 cup water
- 2 teaspoons ground coriander
- 1 teaspoon ground red chiles
- 2 tablespoons salt
- 8 ounces paneer, cubed
- Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
- Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
- Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.
05/20/2018
recipepes.com
Palak Paneer (Spinach Curry), recipe
PT15M
PT1H
5
455 calories
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