Palak Paneer – Spinach and Paneer Curry
onion, finely chopped
red chili powder
salt, or to taste
oil, as needed
butter, as needed
Cube the paneer into small, bite-sized chunks and deep-fry them in oil. Stir regularly to avoid burning and once golden brown and crispy, take out and set aside.
Take out all but a few tbsps of the oil from the same pan. Add the garlic, onions and cumin seeds and fry on medium-high till the onions become evenly golden, about 10-15 minutes
Add the chopped spinach, all the spices and a generous splash of water. Cover the pan and cook on low heat for 20 minutes.
Uncover and check if the spinach is soft and cooked. Adjust the spices if necessary. If there is excess water in the spinach, now is a good time to turn the heat to high and dry out the moisture.
Once any excess moisture is dried out, add the paneer chunks, mix through, cover the pan again and cook on the lowest heat for 5-10 minutes, until the paneer has been heated through
Finally, add a few tbsps of butter the pan and stir into the palak paneer. Serve hot with rotis!
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