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Spinach and paneer

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

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.


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


Add spinach mixture and bring to boil.


Add paneer, salt and lemon juice.


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