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Palak paneer
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Ingredients
- 500g washed spinach
- 1 red onion, finely diced
- 5 cloves garlic, finely diced
- 1 tomato, grated
- 300g Paneer cut into 2cm cubes
- 4 tbsp ghee
- 1 tbsp cumin seeds
- 1 tbsp garam masala
- 1 tbsp dried chilli flakes (use 1/2 if you don’t want it too spicy)
- Salt to taste
- 2 tbsp yoghurt for garnish (optional)
Method
1. Start by blanching your spinach in a pot of boiling salted water for 1 minute. Then, drain spinach and place into ice cold water to stop the cooking process. Remove from cold water and blend your spinach into a smooth puree.
2. In a heavy based pot over a medium high heat add your ghee, cumin seeds and dried chilli and cook for 2 minutes or until it becomes fragrant.
3. Next, add your red onion and sauté with a pinch of salt until translucent.
4. Add the garlic and garam masala and cook for a further 3 minutes.
5. Add the grated tomato, stir through and cook for 3 minutes.
6. Add the spinach puree and cubed paneer to the pot and cook for 7 minutes.
7. Serve with a little yoghurt drizzle over the top and chilli flakes for an extra kick, with rice or naan.
- 500g washed spinach
- 1 red onion, finely diced
- 5 cloves garlic, finely diced
- 1 tomato, grated
- 300g Paneer cut into 2cm cubes
- 4 tbsp ghee
- 1 tbsp cumin seeds
- 1 tbsp garam masala
- 1 tbsp dried chilli flakes (use 1/2 if you don’t want it too spicy)
- Salt to taste
- 2 tbsp yoghurt for garnish (optional)
Method
1. Start by blanching your spinach in a pot of boiling salted water for 1 minute. Then, drain spinach and place into ice cold water to stop the cooking process. Remove from cold water and blend your spinach into a smooth puree.
2. In a heavy based pot over a medium high heat add your ghee, cumin seeds and dried chilli and cook for 2 minutes or until it becomes fragrant.
3. Next, add your red onion and sauté with a pinch of salt until translucent.
4. Add the garlic and garam masala and cook for a further 3 minutes.
5. Add the grated tomato, stir through and cook for 3 minutes.
6. Add the spinach puree and cubed paneer to the pot and cook for 7 minutes.
7. Serve with a little yoghurt drizzle over the top and chilli flakes for an extra kick, with rice or naan.
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