Palak Paneer (Curried Spinach)
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Vegetable Oil1 tbsp
Garlic (minced)1 tsp
Salt1 tsp
Ground Black Pepper1 tsp
Garlic Powder1 tsp
Cumin Seed1 tsp
Ground Cinnamon1 tsp
Red Chile (powder)1 tsp
Onion Powder1 tsp
Ground Ginger1 cup
Water1 tsp
Tomato Paste1 cup
Heavy Whipping CreamDirections:
1
Heat oil in a large pot over medium heat
2
Add onion and garlic; cook and stir until lightly browned, about 8 minutes
3
Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger
4
Cook until fragrant, 3 to 4 minutes
5
Stir water and tomato paste into the pot
6
Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes
7
Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes
8
Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes
9
Transfer spinach mixture carefully to a blender
10
Cover and hold lid down with an oven mitt; puree until smooth
11
Pour spinach puree back into the pot
12
Stir in paneer and heavy cream
13
Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes