INDIAN 101: PALAK PANEER 🌿🧀🇮🇳 Today's recipe is a home style Pala

Updated at: Wed, 07 Feb 2024 22:33:40 GMT

Step 1

1. Heat the ghee in a pan over medium heat. Add the cumin seeds and once they splutter tip in the red onions with a pinch of salt.

Step 2

2. Once the onions have softened, add the ginger garlic and cook for about 2 minutes.

Step 3

3. Now add the tomatoes and kasoori methi and cook for about 3 to 4 minutes. Until the tomatoes have reduced by a third.

Step 4

4. Add spinach and cover the saucepan. People boil the spinach first, I prefer adding it fresh and preserving all the juices and nutrients. Cook the spinach until it just wilts in its own steam and juices. Take it off the heat and blitz everything with one green chilli.

Step 5

5. Once you have a smooth sauce, add it back to the pan. Warm up and check for seasoning, add water if you like it thinner.

Step 6

6. Cut and soak the paneer in boiling water for 10 minutes. This helps make storebought paneer a lot softer. You can skip this step if using homemade paneer. I add it to the sauce raw, but you can pan fry it if you like.

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