This is why I gave the recipe for paneer!
You need:
1/4 cup oil
About 1 1/2-2 cups paneer, cubed into 1 in peices
1 lb of spinach (I use frozen, just thaw in microwave)
1/4 cup oil
1 tsp cumin seeds
1 large onion, finely chopped
1 large tomato or 2 small tomatoes, chopped
5-7 cloves of garlic
1 inch of ginger
( you can use 1-2 tbl of ginger garlic paste if you prefer)
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
1 tsp garam masala
1 tsp salt
1 tbl butter
Step 1: Heat oil in large stir-fry pan. Add paneer cubes. Fry until golden brown, stir often to keep from burning.
Step 2: Remove the paneer and place on plate with paper towels to allow oil to drain. Set aside.
Step 3: Add more oil to what is left from frying the paneer. If you think you have enough, then do not add.
Step 4: Add cumin seeds and fry until they start to sizzle.
Step 5: Add onion and cover. Fry until slightly brown.
Step 6: While onion is browning either mince the garlic and ginger or use a grinder. Rinse grinder when finished, you will use it again at the end. Also, chop tomato and set aside at this time.
Step 7: Add garlic and ginger to onion when onion is slightly brown and allow to cook for one minute. Add spices, stir well and cook for one minute.
Step 8: Add tomato and stir well. Cover and cook until tomato is mushy, stir often. This should take about 5 minutes.
Step 9: Add spinach and stir well. Cover and let cook for about 5 minutes. If it looks dry to you then add a few ounces of water and let simmer until it looks good.
Step 10: Remove from heat and let cool. Add all of the spinach dish into the grinder. Grind for a minute or so to create a smooth texture. (Grinding is optional, you can mash it instead. If you do not have one or if you do not wish to have the smooth texture then you can skip it. This will affect the taste of the dish, though so be warned.)
Step 11: Place grinder contents in large bowl/serving dish. Add butter and stir well. Add cooked paneer cubes and stir slightly.
Serve with rice, roti, parathas, or however you wish!
You need:
1/4 cup oil
About 1 1/2-2 cups paneer, cubed into 1 in peices
1 lb of spinach (I use frozen, just thaw in microwave)
1/4 cup oil
1 tsp cumin seeds
1 large onion, finely chopped
1 large tomato or 2 small tomatoes, chopped
5-7 cloves of garlic
1 inch of ginger
( you can use 1-2 tbl of ginger garlic paste if you prefer)
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
1 tsp garam masala
1 tsp salt
1 tbl butter
Step 1: Heat oil in large stir-fry pan. Add paneer cubes. Fry until golden brown, stir often to keep from burning.
Step 2: Remove the paneer and place on plate with paper towels to allow oil to drain. Set aside.
Step 3: Add more oil to what is left from frying the paneer. If you think you have enough, then do not add.
Step 4: Add cumin seeds and fry until they start to sizzle.
Step 5: Add onion and cover. Fry until slightly brown.
Step 6: While onion is browning either mince the garlic and ginger or use a grinder. Rinse grinder when finished, you will use it again at the end. Also, chop tomato and set aside at this time.
Step 7: Add garlic and ginger to onion when onion is slightly brown and allow to cook for one minute. Add spices, stir well and cook for one minute.
Step 8: Add tomato and stir well. Cover and cook until tomato is mushy, stir often. This should take about 5 minutes.
Step 9: Add spinach and stir well. Cover and let cook for about 5 minutes. If it looks dry to you then add a few ounces of water and let simmer until it looks good.
Step 10: Remove from heat and let cool. Add all of the spinach dish into the grinder. Grind for a minute or so to create a smooth texture. (Grinding is optional, you can mash it instead. If you do not have one or if you do not wish to have the smooth texture then you can skip it. This will affect the taste of the dish, though so be warned.)
Step 11: Place grinder contents in large bowl/serving dish. Add butter and stir well. Add cooked paneer cubes and stir slightly.
Serve with rice, roti, parathas, or however you wish!
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