SPINACH CURRY WITH PANEER I love having reliable, healthy and diet friendly vegg…

1 Month Vegan Challenge

1 Month Vegan Challenge

SPINACH CURRY 🌿🌱WITH PANEER✨ I love having reliable, healthy and diet friendly veggie dishes and this spinach curry is right up with my most loved comfort meals. Loaded with paneer slices for that extra protein boost, this curry is always on rotation:)
I use a lot of garlic because spinach and garlic go really well together.
Paneer pieces can be slightly fried or not and both tastes equally good.
Served with:
*️⃣Dill and Chile Yogurt-
*️⃣Onion salad in Red Wine Vinegar with a hint of ghost peppers- if you can spot them👻🌶
*️⃣Tandoori Roti
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INGREDIENTS:
1 bag spinach
1 medium tomato
5 garlic cloves chopped
1 inch ginger minced
1 green chili
1 tbsp oil
1 large onion chopped
1 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp red chili powder or to taste
salt to taste
paneer cut into cubes
1/2 tsp kasuri Methi
Paneer cut into any shape
STEPS:
1. In a pan, add oil and then washed spinach and some green chilies. Cook spinach leaves for 2-3 min until wilted.
2. Cool these and add to a blender, add purée to a smooth paste and set aside.
3. Heat oil in the same pan on medium heat. Once hot, add minced ginger and garlic. Sauté for few minutes until it starts changing color.
4. Then add chopped onions. Cook the onion for 2-3 min until soft and translucent.
5. Next add chopped tomatoes, Kasuri methi and cook for a few minutes. Once tomato is cooked soft, add garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 min.
6. Add in the spinach puree and mix. Also add 1/2 cup water and cover the pan, let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.
7. Add paneer pieces to warm water for 10 mins. This makes them soft.
8. Stir in the paneer to the spinach curry mix. Let the curry simmer for few minutes and then switch off the flame.
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1 Month Vegan Challenge

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