palak (spinach) paneer
(1 rating)
A creamy spinach and paneer (indian home made cheese) dish, often served at indian restaurants.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
25 Min
Ingredients For palak (spinach) paneer
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10 ozpackage chopped frozen spinach
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1/3 lbfried paneer
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2 mdtomatoes pureed
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1 tspginger chopped
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1 tspcoriander powder
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1/2 tsptuermeric
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1/2 tspred chili powder
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1 Tbspoil
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1/2 tspcumin seeds
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1 pinchasafetida
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1/2 tspsalt
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2 Tbspwhole wheat flour
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1/3 ccream
How To Make palak (spinach) paneer
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1If using frozen spinach, thaw and blend just enough to get a creamy texture, but without allowing it to become pasty.
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2Blend tomatoes and ginger to make a puree.
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3Mix coriander, turmeric and red chili with tomato puree and set aside.
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4Mix whole wheat flour with cream and set aside.
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5Heat oil to hot but not smoking.
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6Add cumin and asafetida to oil, allow to crack.
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7Add tomato puree and let cook until it reduces by half.
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8Add spinach and cook, covered, over med-low heat for 10 minutes.
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9Add cream mixture and paneer, let this cook another 4-5 minutes.
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10Transfer to serving dish and enjoy with naan or rice.
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