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Palak Paneer Recipe

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Contributor:  
Contributor:  
Sanjukta Pookulangara, Merchandising and Digital Retailing

Category:
Category:

Ingredients:  
Ingredients:  
Spinach – 16 oz
Onion – 1 red onion, medium
Tomato – 4 medium tomatoes
Garlic cloves – 7-8 (please changes this based on your taste, I love garlic!)
Chilies – Serrano pepper to taste (I use quite a few, 5-6)
Paneer (Indian cottage cheese) – You will find this in any Indian store, 8 oz, cut into cubes (approximately 1 inch in size)
Salt to taste
Oil as needed
Heavy cream (optional)

Directions:
Directions:
Boil/Steam the spinach till they are wilted but still tender and has the bright green color. Puree the spinach with garlic, serrano pepper and salt after the spinach is cooler (it does not need to be cold, just depends on what your blender can handle). Slice the tomatoes and onion thinly and sauté them 6-7 minutes, you want the onion to be translucent and the tomatoes a little less raw. In a separate pan, sauté the paneer lightly so they have a light golden-brown color. Pour the puree in the same pan with the onion and tomatoes, add the paneer and then let it simmer (cover the pan with a lid as otherwise it will surely splatter) for 10-12 minutes, stirring in between. If you want a richer flavor you can put 1/4th cup of heavy cream just before you put the cooked dish in is a serving bowl.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
You can enjoy Palak Paneer with rice or roti (you can use tortilla, but a more flavorful way to enjoy this would be to get “paratha” from the Indian store).

 

 

 

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