Palak Paneer

Paneer in a creamy spinach sauce.

• 500g Paneer
• 600g Spinach
• 3 Onions
• 3 Vine-Ripened Tomatoes
• 5 cloves Garlic
• 5+ inches Ginger
• 1 Green Chilli
• 1-2 tsp Salt
• 1/2 tsp Red Chili Powder
• 1.5 tsp Coriander Powder
• 1.5 tsp Cumin Powder
• 1 tsp Chaat Masala
• 1/2 tsp Garam Masala
• Optional Topping: Double Cream
• Oil

• Dice the onions, tomatoes, garlic, ginger, and green chillies. Then sauté in 3 tbsp of oil for 2–3 minutes.
• Cover and cook for 5 minutes until the vegetables soften.
• Once cooled, put the mixture into a blender and set aside.
• Blanch the spinach: Place the spinach in a pot and pour boiling water over it. Leave for 10 minutes, then drain the hot water and pour cold water over it to cool.
• Squeeze the water out of the spinach and place it in the food processor jug alongside the cooked vegetables.
• Blend together and set aside.
• In the pan, over a low heat, fry all the spices in 2–3 tbsp of oil for a couple of minutes. Pour in small amounts of water during this to prevent the spices from drying out and burning.
• Pour the blended mixture into the spices and mix well.
• Cut the paneer into appropriately sized cubes and air fry for 6–7 minutes.
• Add the paneer to the sauce.
• Garnish with double cream. Traditionally served with naan.
• Enjoy.

Source: Amma