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Palak Paneer   Veg  HT  MC ACC Pakistani 45mins

 

Serves 4 as a main course or 8 as a side dish    

Hot  Vegetarian   Vegetables  Main Course  Accompaniment   Gluten Wheat Free  Pakistan Asia  Asian

Ingredients
Ghee or Oil for deep frying
2 tbsp Ghee or Oil
400g/14oz Paneer
1 Onion, finely chopped
2.5cm/1 inch Fresh Ginger, finely chopped
4 Garlic Cloves, crushed
1 teasp Cumin Powder
teasp Coriander Powder
teasp Turmeric Powder
1 teasp Chilli Powder
60ml/2fl.oz. Sour Cream
450g/1lb Fresh Spinach, finely chopped
salt to taste

Instructions

1. Heat the ghee or oil until hot then fry the paneer until golden brown. Drain well then cut it into 12mm/1/2 inch squares and set aside.

2. Heat 2 tablespoons of ghee or oil in a saucepan, add the onions and fry for 8-10 minutes until light brown, stirring constantly.

3. Add the garlic and ginger and fry for 3 minutes, adding little water if the mixture sticks to the bottom of the pan.

4. Add the chili powder, salt, cumin, coriander and turmeric powder and fry for 3-4 minutes, stirring from time to time and adding a little more water to prevent it drying out and sticking.

5. Add the sour cream and spinach, mix well, cover and cook over medium heat until most of the liquid has evaporated, about 15 minutes.

6. Add the cheese, cover and cook for a further 5 minutes. Serve hot with boiled rice or a flatbread such as roti, paratha or naan.

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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