AuthorMaria
Yields1 Serving
 1 lb spinach
 ½ lb paneer, cut in cubes
 1 green chili
 2 tbsp fresh coriander, chopped
 ½ tsp cumin powder
 ½ tsp coriander powder
 ½ tsp turmeric
 ½ tsp ginger paste
 ½ tsp garlic paste
 ½ cup natural plain yogurt
 Juice of 1/2 a lemon
 Salt to taste
1

Boil spinach with green chili and coriander, using as little water as possible. Cool and put in blender to puree.
NOTE: You can also use frozen chopped spinach Just let it defrost a bit, then squeeze out excess water and mix with the chopped coriander and green chili. You don't need to puree it but you can if you want a smoother texture.
Set the mix aside.

2

Heat oil in pan, add all the spices and fry for 30 secs. Add yogurt and blend well.

3

Add spinach mixture and bring to boil.

4

Add paneer, salt and lemon juice.

5

Simmer for 2 minutes. The spinach should be thick and not watery.

Category,

Ingredients

 1 lb spinach
 ½ lb paneer, cut in cubes
 1 green chili
 2 tbsp fresh coriander, chopped
 ½ tsp cumin powder
 ½ tsp coriander powder
 ½ tsp turmeric
 ½ tsp ginger paste
 ½ tsp garlic paste
 ½ cup natural plain yogurt
 Juice of 1/2 a lemon
 Salt to taste

Directions

1

Boil spinach with green chili and coriander, using as little water as possible. Cool and put in blender to puree.
NOTE: You can also use frozen chopped spinach Just let it defrost a bit, then squeeze out excess water and mix with the chopped coriander and green chili. You don't need to puree it but you can if you want a smoother texture.
Set the mix aside.

2

Heat oil in pan, add all the spices and fry for 30 secs. Add yogurt and blend well.

3

Add spinach mixture and bring to boil.

4

Add paneer, salt and lemon juice.

5

Simmer for 2 minutes. The spinach should be thick and not watery.

Spinach and paneer