Monday, March 28, 2011

Palak Paneer


  • 1/3 cup ghee (clarified butter)
  • 1 bulb garlic, peeled and minced
  • 1/2 teaspoon toasted cumin seed
  • 1 (6 ounce) can tomato paste
  • 1 (3 inch) piece ginger, peeled and minced
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon Dhaniya-jeera powder
  • 1 large onion, finely chopped
  • 1 cup water, or as needed
  • 1 cup ( (10 ounce) box frozen chopped spinach, thawed and drained)/fresh Spinach
  • 1 pound paneer, cut into 1/2 inch cubes
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon red chilli powder
  • 1/2 cup cashew nut paste for thick consistency 


  1. 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 dhaniya jeera powder, 1/2 teaspoon garam masala,1tea spoon red chilli powder ,cashew nut paste, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly , adding water as needed to maintain a sauce-like consistency.
  2. 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 garam masala.

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