Palak (Spinach) Paneer
Lidia Bastianich samples Indian food and learns about Hindu wedding traditions when she attends a Punjabi and Sri Lankan wedding in Lidia Celebrates America: Weddings: Something Borrowed, Something New.
- 250 grams paneer
- 2 bunches of spinach
- 3 medium sized onions, finely chopped
- 2 medium size tomatoes, finely chopped
- 2 green chilies
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 cup water
- 1 teaspoon garam masala
- 1 teaspoon sugar
- 3 tablespoons oil
- Salt to taste
- Cook the spinach for about 5 minutes in boiling water and blend it to a fine paste after it has cooled.
- Cut the paneer into small cubes and fry in oil until light golden brown.
- Heat oil in a nonstick pan and add the cumin seeds.
- Wait until oil crackles and then add the chopped onions and green chilies.
- Sauté until the onions are golden brown, then add the ginger paste and garlic paste and sauté for another minute.
- Add the turmeric powder and chili powder and sauté for another 1-2 minutes.
- Then add the tomatoes and stir until the oil separates.
- Add the spinach paste to this mixture along with 1 cup of water. You can use the same water you used to cook the spinach.
- Add the paneer, garam masala, sugar, and salt, and cook until the gravy bubbles. If the gravy seems dry, you can add a little bit more water.