Palak Paneer

Ingredients

• Spinach

  Raw

  2 bunch or 680g

• Garlic

  Raw

  1 clove or 3g

• Green Chillies

  Fresh, Raw - Tesco

  2 chilli or 34g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  2 ½ large or 375g

• Water

  Plain, clean water

  ½ cup or 118g

• Garam Masala

  Badia

  1 tsp or 24g

• Chili powder

  Spices

  ½ tsp or 1g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  1 tbsp or 18g

• Paneer

  400g

• Ginger Garlic Paste

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Fenugreek Leaves

  Kasuri Methi

  1 tsp or 5g

Directions

1. To a pot of boiling water, add a little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.
2. Take them out and put them in ice-cold water. This helps the leaves in retaining their green color.
3. To a blender, add the blanched spinach along with tomato, ginger garlic paste, and green chili. Puree to a smooth paste and set aside.
4. Heat a pan on medium heat. Once hot, add the oil and then add the 1 clove of chopped garlic. Sauté for few minutes until it starts changing color.
5. Then add finely chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent.
6. Add in the prepared spinach puree and mix. Also, add around 1/2 cup water at the point.
7. Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.
8. Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder, and salt. Mix and cook for 1 minute.
9. Add ½ teaspoon of sugar at this point.
10. Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix.
11. Serve palak paneer hot with naan or roti or rice.
12. (source: https://www.cookwithmanali.com/palak-paneer/)