Palak Paneer (version 3) Curry Recipe - Serves 6-8

Palak Paneer (version 3) Curry Recipe

From 342 to 456 calories each serving (540 to 654 calories if eating with rice)

Taste Rating = 8     Heat Rating = Mild



Ingredients

5 tablespoons (75ml) vegetable oil
500g (1 lb 1 oz) paneer, cut into 19mm (3/4 inch) cubes
2 medium onions, peeled and finely chopped
1 tablespoon (15ml) ginger paste
1 tablespoon (15ml) garlic paste
1 fresh green chilli, very finely chopped
400g (14 oz) cherry tomatoes, washed and halved
1 tablespoon (15ml) tomato puree (paste)
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) salt
500g (1 lb 1 oz) fresh spinach leaves, washed and coarsely chopped


Method

Heat 3 tablespoons (45ml) of the vegetable oil in a large heavy-bottomed saucepan or frying pan (you need one with a lid) over a medium to high heat
Add the paneer cubes and fry until they are lightly browned on each side (10-15 minutes) turning often
Remove the cooked paneer from the frying pan and set aside
Reduce the heat to medium, add the last 2 tablespoons (30ml) of vegetable oil along with the onions and saute until they are soft and golden (7-10 minutes), turning often
Add the ginger paste, garlic paste, fresh green chilli, cherry tomatoes and tomato puree (paste), mix well, cover and cook for 8 minutes, stirring every minute or so (add a little hot water if the ingredients become too dry)
Sprinkle in the ground cumin, ground coriander, ground turmeric and salt, mix well and cook for 2 minutes, stirring often
Add the paneer that you previously cooked, mix well and cook for 3 minutes, stirring often (add a little hot water if the ingredients become too dry)
Add the chopped spinach leaves, gently mix well with the cooked ingredients, cover and cook for 6 minutes, stirring every minute or so
Serve hot

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Recipe submitted by Anita Johar on 24 November 2015

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