Palak paneer

Ingredients

• fresh spinach leaves100g
• paneer cubes100g
• small onion1 piece
• small tomato1 piece
• small green chili1 piece
• inch ginger piece.5 piece
• oil1 tbsp
• cumin seeds.25 tsp
• garam masala.25 tsp
• turmeric.25 tsp
• fresh cream1 tbsp
• SaltTo taste

Instructions

1. 1

   Step 1

   Wash and blanch 100g fresh spinach leaves in boiling water for 2 minutes, then drain and immediately immerse in cold water to retain color.

2. 2

   Step 2

   Blend the blanched spinach with 1 small green chili, 1/2 inch ginger piece, and a little water to make a smooth puree.

3. 3

   Step 3

   Heat 1 tablespoon oil in a pan, add 1/4 teaspoon cumin seeds and let them splutter.

4. 4

   Step 4

   Add finely chopped 1/4 onion and sauté until translucent.

5. 5

   Step 5

   Add 1 small chopped tomato and cook until soft.

6. 6

   Step 6

   Pour in the spinach puree, add 1/4 teaspoon garam masala, 1/4 teaspoon turmeric, and salt to taste; simmer for 5 minutes.

7. 7

   Step 7

   Add 100g paneer cubes and cook gently for another 5 minutes to absorb flavors.

8. 8

   Step 8

   Finish with 1 tablespoon fresh cream and stir well before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Palak paneer can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.