Recipe of Aloo Palak Sabzi Sanjeev Kapoor

Rosy's Palak Paneer

Turmeric powder 1/2 tsp cumin seeds 2 pinches.

Recipe Summary Rosy's Palak Paneer

An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer.

Ingredients | Aloo Palak Sabzi Sanjeev Kapoor

⅓ cup ghee (clarified butter)

1 bulb garlic, peeled and minced

½ teaspoon toasted cumin seed

1 (6 ounce) can tomato paste

1 (3 inch) piece ginger, peeled and minced

2 teaspoons garam masala, divided

1 teaspoon salt

1 large onion, finely chopped

1 cup water, or as needed

1 (10 ounce) box frozen chopped spinach, thawed and drained

1 pound paneer, cut into 1/2-inch cubes

¼ cup chopped fresh cilantro

1 teaspoon garam masala

Directions

Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.

Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining 1 teaspoon garam masala.

Info | Aloo Palak Sabzi Sanjeev Kapoor

prep: 25 mins cook: 1 hr 15 mins total: 1 hr 40 mins Servings: 4 Yield: 4 servings

TAG : Rosy's Palak Paneer

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