Spinach and Paneer Indian Curry
Everyone will love this curry, and you'll eat so much spinach!! I feel like my family eats this whenever they're in a good mood.
You can also use a lump of cottage cheese in place of the paneer; this tastes great with just spinach if you can't find it, or, with a simple internet search, you can find many ways to make your own. For 3-5 servings. Recipe by Guri
Spinach and Paneer Indian Curry
Everyone will love this curry, and you'll eat so much spinach!! I feel like my family eats this whenever they're in a good mood.
You can also use a lump of cottage cheese in place of the paneer; this tastes great with just spinach if you can't find it, or, with a simple internet search, you can find many ways to make your own. For 3-5 servings. Recipe by Guri
Cooking Instructions
- 1
Prep 1: Blanch the spinach.
- 2
After blanching, wash, drain, and chop with a blender or a food processor if you have one. You can also cut to your preferred size with a knife.
- 3
Prep 2: Prepare the ※ ingredients as shown in the photo (grind into a paste; try not to add any water). You can grate the onions with a grater, or finely chop it with the rest of the ingredients.
- 4
Prep 3: Cut the paneer to your liking.
- 5
Fry the paneer until golden brown.
- 6
Heat the oil until very hot, add in as much ☆ whole spices as you like, and sauté until golden brown. Add the masala mixture you made in Step 3, and sauté.
- 7
Once it has cooked through and has softened (sauté the onions well to bring out their sweetness), mix the ▲ spices with salt and water until it becomes a paste, and add it in.
- 8
The curry roux is done if it has reached a thickened texture.
- 9
Add the spinach after the roux is finished.
- 10
Add the paneer after the spinach has been coated with the roux, simmer for 10-15 minutes. It is done once the paneer has swelled and the flavor has soaked in.
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