Gunvit Bhatia, David Thompson Grade 11 Student
Why I Love it: If I could, I would just survive on paneer, especially palak paneer. It is one of those traditional and healthy family recipes that show up at dinners once in a while. And when it does, it is a full on family celebration time for us. Plates are filled and mouths are full, and you my friend would be lucky if you get the second dibs of this aromatic, flavorful dish. Combine it with naan, roti or even rice and you got yourself a permanent keeper in your recipe book.
Preparation Time:60 minutes Makes: 7-8 Servings
700 gram Baby Spinach
1 Red Onion (Diced)
8 Cloves of Garlic (Grated)
1 inch of Ginger (Grated)
½ Tsp. Coriander Powder
Salt- To taste
I Tsp. Cumin
3-4 Tbsp. Olive Oil
¼ Tsp. Red Chili Powder
½ Tsp. Curry Powder
200 gram Indian Cottage Cheese (Paneer)
200ml Coconut Milk
1 medium Tomato (Crushed)
¼ Tsp. Sugar
1)Boil spinach in ½ cup water. When boiled and back at room temperature grind in a mixer. Keep Aside.
2)In a pan heat 3-4 tbsp. of olive oil. Fry onions till golden brown. Add cumin seeds and coriander powder.
3)Add crushed tomatoes.
4)Fry till the mixture leaves oil.
5)Add chili powder, curry powder, salt to the mixture and stir.
6)Add coconut milk. Cook for 4 minutes while constantly stirring.
7)Add spinach paste and cubed paneer and sugar.
8)Keep stirring gently and cook for 10 minutes.
Chickpeas, Chicken, Mushrooms or Tofu instead of Paneer.
Whipping Cream instead of coconut milk.
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