So today I decided to put two famous paneer curries into one.
Palak and matar paneer reinvented and super tasty. Using fresh spinach adds such a rich flavour. I can’t wait to delve in!
1 red onion chopped
1 tin tomatoes crushed
2 cloves garlic minced
1 tsp ginger
1 tbsp oil
Pinch of asofoetida
Pinch of Mustard seeds
Pinch of Cumin seeds
Little dried chilli flakes
1 star anise
1 tsp cumin & coriander powder
1/2 tsp turmeric powder
Salt to taste
1 tsp garam masala
1 tsp dried mango powder
I block paneer cubed
1 bag fresh baby spinach pureed
1 cup frozen peas
Heat the oil on a medium heat in a large saucepan with the mustard, cumin, chilli flakes, asofoetida and star anise. Once the seeds start to sizzle stir in the chopped onion, garlic and ginger
Reduce the heat to slow. Add the tomatoes with the rest of the spices
Combine and cook for 5 minutes. Place the paneer into the tomato base, cover and cook for 15 to 20 minutes stirring occasionally
Last thing is to add the pureed spinach and peas. Cook off for a further 10 minutes and your curry is ready to eat!
This is such a great dish, because of the so much healthy ingredients! I would love to prepare this for my family!
Thank you so much. Hope you enjoy it as much as we do!
Reblogged this on Recipe Dreams.
Yum! One of my favourite Indian veggie curries 😄
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Thank you so much xx