This is how Spinach and Paneer Indian Curry will help you in weight reduction
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Spinach and Paneer Indian Curry
Spinach and Paneer Indian Curry

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We hope you got benefit from reading it, now let’s go back to spinach and paneer indian curry recipe. To cook spinach and paneer indian curry you need 20 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Spinach and Paneer Indian Curry:
  1. Use 2 bunches Spinach
  2. Provide 1 to your preference Paneer (Indian cheese)
  3. Get 1/2 head ※Onion
  4. Provide 2 ※Green Chili
  5. You need 4 clove ※Garlic
  6. Take 1 tbsp ※Ginger
  7. Prepare 1/2 small ※Tomato
  8. Provide 2 tbsp ※Cilantro
  9. Get 1 1/2 tsp ▲Turmeric
  10. Prepare 1 tsp ▲Cumin
  11. Use 2 tsp ▲Coriander
  12. Use 1 to preference ▲Garam masala
  13. Provide 1 to preference ▲Red chili
  14. Get 1 to preference ▲Black pepper
  15. Get 1 tsp ☆Cumin Seeds
  16. Take 2 ☆Red chili pepper
  17. Use 1 ☆Cinnamon sticks
  18. Use 1 ☆Cardamon
  19. You need 5 tbsp Oil
  20. Provide 1 Salt
Steps to make Spinach and Paneer Indian Curry:
  1. Prep 1: Blanch the spinach.
  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.
  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.
  4. Prep 3: Cut the paneer to your liking.
  5. Fry the paneer until golden brown.
  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.
  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.
  8. The curry roux is done if it has reached a thickened texture.
  9. Add the spinach after the roux is finished.
  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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