Paneer in Spinach Sauce
by Tarla Dalal
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Added to 45 cookbooks
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Spinach, combined with a rich masala paste of coconut, poppy seeds and aromatic spices like fennel, transforms into a mouth-watering sauce that goes perfectly well with succulent paneer cubes. Remember to mix the sautéed paste, spinach puree and curds well to ensure that your sauce is of the best consistency. It is also important to cook them for more or less the same time mentioned in the recipe to make sure the flavour, aroma and appearance of the Paneer in Spinach Sauce are perfect.
- Combine the spinach and ¼ cup water in a mixer and blend till smooth.
- Heat the oil in a non-stick kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
- Remove from the flame and add the curds, prepared spinach paste, sugar and mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously.
- Add the paneer, mix gently and cook on a medium flame for another 2 minutes.
- Serve hot.
Nutrient values (Abbrv) per serving
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