Restaurant Style Palak Saag Paneer

chefdehome.com

Elyn Blacknight

subheading: Palak Saag:

1 lbs Spinach (palak, fresh or frozen, I used fresh baby spinach)

2 tbsp Canola Oil

1 tbsp Unsalted Butter

1 Cup Red Onion (small chopped)

1.5 Cup Tomatoes (grated, or 8 ounce can of whole tomatoes)

1 tbsp Garlic (2 cloves, minced)

1 tsp Cumin Seeds

1 tbsp Curry Powder

1 tsp Coriander Powder

½ tsp Chili Powder

1 to 2 tbsp Heavy Cream (optional)

Salt (to taste)

subheading: Fried Paneer, optional:

½ lbs Paneer (cubed)

2 tbsp Canola Oil (for frying paneer)

subheading: Smart Swap:

Replace paneer with tofu and cream with coconut milk for Vegan Curry

Directions at chefdehome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer