Recipe - Palak Paneer by Suhel Johar

Ingredients:

2 bunches fresh palak or spinach leaves

400 gms paneer, cut into 1-inch cubes

3 tbsps vegetable oil

½ cup coarsely chopped red onion

4 lengthwise slices peeled fresh ginger (2 inches long), coarsely chopped

1 tsp cumin seeds

½ tsp fennel seeds

3 whole dried red chilies

1 tbsp coriander seeds, ground

Salt to taste

¼ tsp red chili powder

¼ tsp ground turmeric

 

Method:

Drain the Paneer on paper towels.

Heat 1 tbsp of the oil over medium-high heat in a wok or a saucepan and add the paneer. Stir-fry until golden brown and remove from the heat.

Combine the onion and the ginger in a food processor and blend until finely minced, almost a paste.

Heat another tbsp oil over medium-high heat in a wok and add the cumin seeds and fennel seeds. Stir for about 15 seconds.

Add the onion and ginger paste and stir-fry until it is lightly browned.

Add the coriander, salt, red chili powder and turmeric, stir for about 10 seconds.

Add the blended spinach and keep stirring for 3-5 minutes.

Add the paneer, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes.

Taste, adjust salt as per taste.

Fry the whole dried red chilies in the remaining oil and add them to season the palak paneer.

Serve with rice or roti, phulka or naan.