Palak panner

Name: Palak panner
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 350 grams spinach; 1 medium tomato; 5 large garlic cloves divided, 3 whole and 2 finely chopped; 1 inch ginger; 1 green chili or more to taste; 1 large onion finely chopped; 1/2 cup water or as needed; 3/4-1 teaspoon garam masala; 1/4 teaspoon turmeric powder; 1/4 teaspoon red chili powder or to taste; to taste salt; 225 grams paneer cut into cubes

Chandani Garg @cook_26033520

#GA4
#week2

Chandani Garg @cook_26033520

Saved

Ingredients

30 min

3 servings

350 gramsspinach
1medium tomato
5large garlic cloves divided, 3 whole and 2 finely chopped
1 inchginger
1green chili or more to taste
1large onion finely chopped
1/2 cupwater or as needed
3/4-1 teaspoongaram masala
1/4 teaspoonturmeric powder
1/4 teaspoonred chili powder or to taste
to tastesalt
225 gramspaneer cut into cubes

Saved

Steps

30 min

1

To a pot of boiling water, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.
2

To a blender, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili. Puree to a smooth paste and set aside.
3

Heat a pan on medium heat. Once hot, add the oil and then add the remaining 2 cloves of chopped garlic. Sauté for few minutes until it starts changing color.
Then add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent.
Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point.
Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.
Once the spin