Sadia Hussain

 Spinach and Paneer Recipe

Spinach and paneer is a classic combination. This dish is popular in Pakistani cuisine and it's one of my favorites.

I like to fry my paneer cubes, so they don't break up while simmering in the spinach. It's hard though, to not eat up all the slightly-crispy -on-the-outside, soft-on-the-inside, paneer cubes as you fry them.


This is a quick vegetable dish to make, especially since I use frozen spinach. I like to blend my spinach into a smooth paste but you can cook it chopped if you prefer. Spicy spinach and paneer with a generous pat of butter served with piping hot roti makes for a satisfyingly delicious lunch or dinner any day of the week.

Spinach and Paneer Recipe


Sadia Hussain

SERVES

6

TOTAL TIME

30 Minutes

INGREDIENTS

  • Cooking oil

  • 1 medium onion, finely chopped

  • 1/4 teaspoon garlic paste

  • 1/4 teaspoon ginger paste

  •  1/2 teaspoon turmeric powder

  • 1/2 teaspoon salt or to taste

  • 1/2 teaspoon red chili powder or to taste

  • 3 cups frozen spinach, thawed and blended

  • 1 cup paneer, cubed and lightly fried

  • 1 teaspoon coriander powder

  • A handful of fresh coriander, chopped

  • A pat of unsalted butter (optional)

METHOD

  1. In a large pot, heat oil and sauté chopped onions until soft.

  2. Add garlic and ginger pastes, turmeric powder, salt and red chili powder and sauté for a few minutes.

  3. Add spinach and cook on medium heat, covered for 10 minutes.

  4. Add paneer and simmer on medium heat, covered for 5 minutes.

  5. Add coriander powder, fresh coriander and butter (optional).

Tips and Bits

You can use fresh spinach for this dish. Washed, chopped, cooked and blended if you like it smooth or leave it chopped.


You can mix 1/4 cup heavy cream into the spinach right at the end to make it rich and creamy

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