AuthorMaria
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.
CategorySides, Vegetarian
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
