Palak Paneer - Revised

This is a revised version of my original recipe, that is slower to cook, but (I feel) yields a tastier result.

Serves: 6

Ingredients

• 500g frozen chopped spinach
• 500g paneer, diced ~1cm cubes
• 1 cup water
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 onion, diced finely
• 2 tomatoes (~400g), diced
• 1 tbsp garlic & ginger paste
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp kasuri methi
• ½ tsp amchur powder
• ¼ cup cream (optional)

Steps

1. thaw spinach; blend with water into a fine paste
2. in a 24cm sauté pan on low heat, melt ghee
3. add cumin seeds; let sizzle
4. add onion and 1 tsp salt; sauté until starting to brown
5. stir through garlic & ginger paste; saute 20 - 30 seconds
6. add coriander, Kashmiri chilli powder, and garam masala; stir and saute until fragrant; 10 to 30 seconds
7. add tomato; stir and saute until it breaks down into a paste with the onion and spices;
8. add spinach and water; simmer covered for 5 minutes, stirring regularly; look for it to change to khaki colour
9. add amchur and kasuri methi
10. add paneer; stir through, simmer covered 5 mins
11. (optional) add cream; stir through, simmer for 5 mins

Serve on steamed jasmine rice!