Paneer and Spinach curry
Paneer and Spinach curry

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, paneer and spinach curry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Palak paneer is a north Indian vegetarian curry with origins in the Punjab region. The dish is comprised of a spinach purée (palak is Hindi for spinach) and fresh-pressed cheese, with an aromatic blend of spices that includes ginger, garlic, and garam masala. Palak paneer is also sometimes called saag paneer.

Paneer and Spinach curry is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Paneer and Spinach curry is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook paneer and spinach curry using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Paneer and Spinach curry:
  1. Take 2 small onions
  2. Get Butter
  3. Prepare 1 cinnamon stick/ 1 tsp ground cinnamon
  4. Make ready 4 cloves/ 1 tsp ground cloves
  5. Take 2 tsp ginger paste/ 2cm fresh ginger
  6. Take 2 tsp garlic paste/ 2 garlic cloves crushed
  7. Get 2 tsp ground tumeric
  8. Get 2 tsp ground coriander
  9. Make ready 1 1/2 tsp chilli powder
  10. Prepare 2 tbsp tomato puree
  11. Make ready Oil
  12. Make ready 2 block paneer
  13. Take 15-20 cherry tomatoes
  14. Take Large handful of spinach

Add the spinach leaves and stir until the leaves have fully wilted into the curry. Return the paneer to the pan and add half the NIGELLA SEED BLEND. Serve the curry and sprinkle the rest of the NIGELLA SEED BLEND on top. Serve the yoghurt and chapati bread on the side (if using).

Instructions to make Paneer and Spinach curry:
  1. Finely dice the onions. Heat a large knob of butter in a pan (large enough to make the whole curry) and gently fry the onions for 5 minutes.
  2. Add the cinnamon and cloves and stir on a low heat for 5 minutes
  3. Add the ginger and garlic and stir for another 5 minutes.
  4. Add the tumeric, coriander and chilli and fry for a minute. Add the tomatoe puree and cherry tomatoes. Add water until it becomes saucy. Bring to the boil and simmer for 20 minutes. Stir regularly.
  5. Heat some oil in another pan. Cut the paneer into cubes and fry until golden.
  6. Add the paneer to the sauce and cook for another 10 minutes. Add the spinach and stir through until it wilts. Season with salt and serve with rice and fresh coriander.

Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Add the yogurt to the spinach mix and warm through, stirring. Season and serve with the paneer, sliced green chilli and basmati rice if you like.

So that is going to wrap it up for this exceptional food paneer and spinach curry recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!