Palak Paneer

Ingredients

• Spinach

  Raw

  350g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Garlic

  Raw

  5 cloves, minced or 15g

• Ginger

  Naturally Fresh

  1 tablespoons or 50g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Avocado oil

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Water

  Plain, clean water

  ½ cup or 118g

• Curry powder

  Spices

  2 tsp or 4g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Heavy whipping cream

  Fluid

  200g

• Paneer Saag

  Sainsbury's

  250g

• Lemon juice

  Raw

  4 fl oz or 122g

Directions

1. Cook the onion for 2 to 3 minutes until soft and translucent.
2. To a pot of boiling water, add spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Or use frozen and just skip the next step.
3. Take them out and put them in ice cold water. This helps the leaves in retaining their green color.
4. To a blender, add the blanched or frozen spinach along with tomato paste, 3 cloves of garlic, ginger and green chili. Puree to a smooth paste and set aside.
5. Heat a pan on medium heat. Once hot, add the oil and then add the remaining 2 cloves of chopped garlic. Saute for few minutes until it starts changing color.
6. Then add the chopped onions.
7. Then add the chopped onions in the prepared spinach puree and mix. Also add around 1/2 cup water at the point.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 curry powder, turmeric powder, red chilli powder. Mix and cook for 1 minute.You may also add sugar at this point if you like.
9. Then add the heavy cream and mix.
10. Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice.
11. Serve palak paneer hot with naan or roti or rice.

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