Poêlée de palak paneer

Ingrédients

• 1 tablespoon oil (15 ml)
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon hing
• 1 small red onion (finely chopped)
• 3-4 large garlic cloves (finely chopped)
• 1 green chili (finely chopped, adjust to taste)
• 8-10 curry leaves
• 1/2 teaspoon salt (divided)
• 6 oz paneer (170 grams, chopped into very small cubes)
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon garam masala
• 2-3 tablespoons water (30-45 ml)
• 6 oz spinach (170 grams, finely chopped)
• 1 teaspoon kasuri methi (crushed)

Préparation

1. 1

   Heat 1 tablespoon of oil in a pan on medium heat. Once hot, add cumin seeds and let them sizzle. Add hing and sauté few seconds.

2. 2

   Then add chopped onion, garlic, green chili and curry leaves. Also add 1/4 teaspoon of salt here (this helps in cooking the onions faster). Stir and cook for 3 minutes until the onions soften and become translucent.Add finely chopped paneer (you can cut paneer in whatever way you like, I like to cut them really small for this recipe).

3. 3

   Then add 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric, 1/4 teaspoon garam masala and remaining 1/4 teaspoon salt. Stir to combine. Add 2 to 3 tablespoons water and cook the spices for 1 minute.

4. 4

   Now add all of the finely chopped spinach into the pan. Stir to combine, the spinach will begin to wilt. Once mixed, cover the pan with a lid, set the heat to low-medium and cook for around 4 minutes.

5. 5

   Remove lid, most of the water must have dried by now. If you prefer the stir-fry to be super dry, you can cook it for few more minutes. I like it to be little bit moist. Add crushed kasuri methi, stir and turn off heat.

6. 6

   Serve with rotis or with rice and dal.