Name: Palak Paneer 2.0
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Paneer Paste :; 400g paneer (crumbled); 2 tbsp plain curd; 1 garlic clove; 3/4 cup of hot water; Curry :; 2 onions (finely chopped); 1 tomato (puréed); 150g spinach (chopped); 1 tbsp ginger-garlic paste; Tadka :; 1 tbsp ghee; 3-4 garlic cloves; Spices & Base :; Sunflower/Vegetable Oil; 2 tsp turmeric powder; 4-5 tsp Kashmiri red chilli powder; 3-4 tsp coriander powder; 3-4 tsp cumin powder; 4-5 tsp Pav Bhaji masala; 1/2 tsp Hing (Asafoetida); 2 tsp garam masala; Salt and sugar to taste

1

Start up by cleaning and chopping up the onions, garlic and spinach and puree the tomato.

2

Blend the crumbled paneer, curd and a garlic clove with about half a cup of hot water and a pinch of salt and sugar into a smooth paste.

3

In your kadai/pot, start by heating up 2-3 tbsp of oil and let it reach a warm temperature before adding in the chopped onions. Add a pinch of salt to speed up the onions cooking.

4

Once the onions start to soften, add the ginger-garlic paste and keep stirring on a medium flame to avoid sticking.

5

Once the raw smell of the ginger-garlic goes away and the onions become soft and mushy enough, add the turmeric, Kashmiri red chilli, coriander and cumin powder and mix well.

6

After cooking the masala for 2-3 mins, add the tomato puree and keep stirring to let the mixture cook well.

7

Once the raw tomato smell disperses, add the chopped spinach along with a pinch of salt and sugar and cook on a medium flame till the spinach becomes soft. Keep stirring to avoid sticking. Add 1/4 cup of hot water to the mix.

8

Add the paneer paste to the pot along with the Pav Bhaji masala and a bit more Kashmiri red chilli powder and mix well. Let the curry cook on low-medium flame for 5-10 mins.

9

Prepare the tadka on a separate small pan/container by heating 1 tbsp of ghee. Once the ghee heats up, add the chopped garlic along with 1/2 tsp Kashmiri red chilli powder, 1/2 tsp Hing (Asafoetida), 1/2 tsp coriander and cumin powder and let the mix come to a boil.

10

Add the hot tadka to the curry and mix well. Let it cook for 5 more mins on a low-medium flame and finish with 2 tsp of garam masala and 1 tsp Pav Bhaji masala and a final stir.

11

Garnish with chopped coriander leaves if you wish.

12

Enjoy with rice, chappatis or parathas 😄

Palak Paneer 2.0

Ingredients

Paneer Paste

Curry

Tadka

Spices & Base

Steps

Nutrition Facts