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Categories:
paneer coriander seeds cumin seeds vegetable oil onions fresh ginger green chili pepper garlic Garam Masala salt turmeric cayenne pepper tomatoes Curry baby spinach leaves light cream
Viewed: 39 - Published at: a year agoIngredients
- 10 oz paneer (Indian cheese)
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 5 tbsp vegetable oil
- 2 medium onions, chopped
- 1 tbsp chopped fresh ginger
- 1 None hot green chili pepper, chopped
- 3 cloves garlic, chopped
- 1/2 tsp garam masala
- 3/4 tsp salt
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 cup chopped tomatoes
- 1/2 cup curry leaves
- 7 oz baby spinach leaves, finely chopped
- 1/4 cup light cream
Method
- Cut paneer into cubes. Let stand on the cutting board for 15 mins to dry.
- Grind seeds in a spice grinder or mortar and pestle. Heat 3 tbsp of the oil in a large skillet on medium heat. Add ground seeds and cook for 30 seconds, stirring. Add onions, ginger, chili pepper and garlic and immediately turn heat to low. Cover with a lid and cook gently, stirring once or twice, for 10 mins, or until onions are translucent.
- Meanwhile, heat the remaining 2 tbsp oil in a medium skillet on medium heat. Add paneer cubes and fry until golden on both sides. Transfer to a plate. Mix garam masala with 1/4 tsp salt and sprinkle over the paneer.
- Add turmeric and cayenne pepper to onions and cook for 30 seconds. Add tomatoes and curry leaves. Cook gently for 5 mins. Stir in spinach and 1/2 tsp salt and cook until wilted. Add 1/2 cup water; bring to a gentle boil and cook for 2-3 mins.
- Add cream and paneer; cook gently for 10 mins, adding a little more water if necessary.
