Palak Paneer
Creamy Spinach and Cottage Cheese Curry
Equipment
- Non-stick frying pan or skillet
- Wooden spoon or spatula
- knife
- Cutting board
Ingredients
- 1 lb. chopped spinach fresh or frozen
- 1 onion finely chopped or pureed
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 large tomato finely chopped or pureed
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 lb. cottage cheese paneer, cubed
- 1 tsp. salt or to taste
- 2 tbsp. oil
Instructions
- Heat oil in a non-stick frying pan or skillet over medium heat.
- Add finely chopped or pureed onions, ginger paste, and garlic paste.
- Sauté for about 5 minutes until onions turn golden brown.
- Stir in the ground cumin and coriander powder.
- Cook for another minute.
- Add the chopped or pureed tomato and cook until the oil starts to separate from the mixture, stirring occasionally.
- Add the cubed cottage cheese and chopped spinach to the pan.
- Sprinkle turmeric powder, chili powder, and salt over the mixture.
- Stir well to combine.
- Pour in half a cup of lukewarm water and stir gently.
- Cover the pan and let it simmer over medium-low heat for about 30 minutes, or until the spinach is cooked and the flavors are well combined.
Notes / Tips / Wine Advice:
Wine Advice:
To complement the richness of this dish, consider serving it with a medium-bodied red wine like Merlot or a crisp white wine such as Chardonnay. The wine’s acidity will balance the creaminess of the curry, enhancing the overall dining experience.Nutritional Information
Calories: 280 kcal | Carbohydrates: 10 g | Protein: 20 g | Fat: 20 g | Fiber: 5 g | Sugar: 3 g
