Rosy's Palak Paneer recipe
All Recipes Best Recipe World Cuisine Recipes Asian IndianIngredients
- 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
Nutrition Info
- 367.5 caloriescarbohydrate: 24 gcholesterol: 60.8 mgfat: 23.2 gfiber: 5.4 gprotein: 20.2 gsaturatedFat: 14 gservingSize: -sodium: 1437.7 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Rosy's Palak Paneer
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.