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Spinach And Paneer Indian Curry Recipe

Spinach and Paneer Indian Curry Recipe
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Serving : 3
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Prepare the ingredients before making Spinach and Paneer Indian Curry in your home. Then, follow these steps below to serve Spinach and Paneer Indian Curry for your family or friends.

Ingredients: Spinach and Paneer Indian Curry

  • 2 bunches Spinach
  • 1 to your preference Paneer (Indian cheese)
  • 1/2 head ※Onion
  • 2 ※Green Chili
  • 4 clove ※Garlic
  • 1 tbsp ※Ginger
  • 1/2 small ※Tomato
  • 2 tbsp ※Cilantro
  • 1 1/2 tsp ▲Turmeric
  • 1 tsp ▲Cumin
  • 2 tsp ▲Coriander
  • 1 to preference ▲Garam masala
  • 1 to preference ▲Red chili
  • 1 to preference ▲Black pepper
  • 1 tsp ☆Cumin Seeds
  • 2 ☆Red chili pepper
  • 1 ☆Cinnamon sticks
  • 1 ☆Cardamon
  • 5 tbsp Oil
  • 1 Salt

How to Make Spinach and Paneer Indian Curry

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Spinach and Paneer Indian Curry in your home by yourself.

    Step 1
  • Prep 1: Blanch the spinach.
  • Step 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.
  • Step 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.
  • Step 4
  • Prep 3: Cut the paneer to your liking.
  • Step 5
  • Fry the paneer until golden brown.
  • Step 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.
  • Step 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.
  • Step 8
  • The curry roux is done if it has reached a thickened texture.
  • Step 9
  • Add the spinach after the roux is finished.
  • Step 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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