Ingredients
Scale
- 14 oz paneer, cubed
- 1 lb fresh spinach
- 1/2 cup fresh cilantro leaves
- 1 serrano pepper, seeded
- 2 tbsp dried fenugreek leaves (kasuri methi), crushed
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 tbsp ginger, minced
- 3 garlic cloves, minced
- 2 tsp ground coriander
- 2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (or to taste)
- 3/4 tsp garam masala
- 1/4 cup plain yogurt
Instructions
- Cut paneer into bite size cubes. Heat a non stick frying pan on medium heat. Add paneer and let sit for 2-3 minutes (don’t move it so it browns!) Stir, turn paneer and let sit for another 2-3 minutes. Repeat until all sides are brown. Once done, set aside.
- In a food processor or blender, add spinach, cilantro, serrano pepper, kasuri methi and 1/4 cup of water. Pulse 5-6 times. Do not completely puree this – you want a little bit of chunkyness. Set aside.
- In a large saucepan, heat oil over medium-high heat. Add onion and a pinch of salt and cook until translucent, about 5-6 minutes. Decrease heat to low and add ginger and garlic. Cook for 1 minute. Add ground coriander, cumin powder. turmeric powder, red chili powder and garam masala and stir well. Cook for 30 seconds. Add blended spinach mixture and stir well. Cover and cook for 15 minutes, stirring occasionally. Stir in paneer and simmer for 5 minutes. Stir in yogurt, add salt and pepper to taste and serve while hot! Enjoy with naan, paratha, roti or rice.
Notes
* to make it vegan use firm tofu instead of paneer and use soy yogurt!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
