2 medium tomatoes (deseeded and chopped up as finely as possible - or use canned tomatoes, about 100g)
2 medium onions (chopped up finely)
2 tablespoons ginger and garlic paste
1 teaspoon cumin seeds
½ teaspoon red chilli powder
½ teaspoon turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
3 teaspoons fenugreek leaves (dried, powdered)
2 green cardamom (for the whole garam masala)
4 cloves (for the whole garam masala)
2½ centimetres cinnamon sticks (for the whole garam masala)
1 teaspoon garam masala (good quality)
nutmeg (a little, grated)
500 grams paneer (cubed)
salt (to taste)
½ teaspoon sugar
3 tablespoons vegetable oil
2 tablespoons butter
60 millilitres double cream
14⅛ ounces frozen spinach
2 medium tomatoes (deseeded and chopped up as finely as possible - or use canned tomatoes, about 100g)
2 medium onions (chopped up finely)
2 tablespoons ginger and garlic paste
1 teaspoon cumin seeds
½ teaspoon red chile powder
½ teaspoon turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
3 teaspoons fenugreek leaves (dried, powdered)
2 green cardamom (for the whole garam masala)
4 cloves (for the whole garam masala)
⅞ inch cinnamon sticks (for the whole garam masala)
1 teaspoon garam masala (good quality)
nutmeg (a little, grated)
17⅔ ounces paneer (cubed)
salt (to taste)
½ teaspoon sugar
3 tablespoons vegetable oil
2 tablespoons butter
2 fluid ounces heavy cream
Method
Palak Paneer is a community recipe submitted by Mithai and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Bring about 2 lts of water to boil in a saucepan, put the frozen spinach into the boiling water, bring it back to boil, and boil for 2 mins till the spinach is cooked. Save a cup of the cooking water. Drain the spinach, and puree it in a food processor with the saved water. Or use a microwave oven.
Heat the oil in a pan, add the whole garam masala and the cumin seeds. When they splutter, add the onions, sprinkle some salt, and sauté the onions till it begins to colour. Add the ginger-garlic paste, and cook till it loses its raw smell. Add the turmeric, and cook for a few secs.
Now add the butter, lower the heat, and allow it to melt down. Add the tomatoes, and turn the heat up. Add the powdered fenugreek leaves and cook till the tomatoes are done, say for 5 mins.
Add little water, say a couple of tbsp, if it dries up too much. Now add the red chilli powder, sugar, coriander powder, cumin powder, and cook for a further min.
Add the pureed spinach, and cook for few mins. Add the garam masala powder and mix in.
Now add the cubed paneer and cook for 2 mins. Adjust the salt. Add the cream and cook for 2 more mins before turning the heat off.
Bring about 2 lts of water to boil in a saucepan, put the frozen spinach into the boiling water, bring it back to boil, and boil for 2 mins till the spinach is cooked. Save a cup of the cooking water. Drain the spinach, and puree it in a food processor with the saved water. Or use a microwave oven.
Heat the oil in a pan, add the whole garam masala and the cumin seeds. When they splutter, add the onions, sprinkle some salt, and sauté the onions till it begins to colour. Add the ginger-garlic paste, and cook till it loses its raw smell. Add the turmeric, and cook for a few secs.
Now add the butter, lower the heat, and allow it to melt down. Add the tomatoes, and turn the heat up. Add the powdered fenugreek leaves and cook till the tomatoes are done, say for 5 mins.
Add little water, say a couple of tbsp, if it dries up too much. Now add the red chile powder, sugar, coriander powder, cumin powder, and cook for a further min.
Add the pureed spinach, and cook for few mins. Add the garam masala powder and mix in.
Now add the cubed paneer and cook for 2 mins. Adjust the salt. Add the cream and cook for 2 more mins before turning the heat off.
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