Palak Paneer

Indian · 40 min · vegetarian, gluten-free, low-carb

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Ingredients

• 500 g fresh spinach
• 250 g paneer
• 1 medium yellow onion
• 1 roma tomato
• 1 tbsp ginger-garlic paste
• 1 green chili
• 1 tsp ground cumin
• 1 tsp garam masala
• 2 tbsp heavy cream
• 2 tbsp neutral oil

Method

1. Blanch spinach in boiling water 2 minutes, shock in cold water, then blend to a coarse puree with the green chili.
2. Pan-fry paneer cubes in 1 tbsp oil over medium heat 2-3 minutes until lightly golden; set aside.
3. In remaining oil saute chopped onion 5 minutes, add ginger-garlic paste and cook 1 minute, then add chopped tomato and cook 4 minutes until soft.
4. Stir in cumin and garam masala, add spinach puree with 1/4 cup water and simmer 6-8 minutes.
5. Fold in paneer and cream, warm through 2 minutes and season with salt.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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