Palak Paneer

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Palak Paneer Ingredients

2 medium Onions	1/4 teaspoon Turmeric
1 Green chilis	1/2 tablespoon Chili Powder
6 cloves Garlic	1/2 tablespoon Coriander powder
1 piece Ginger	1 pinch Garam Masala
1 1/2 tablespoon Ghee	1 bunch Spinach
2 medium Tomatoes	1 package Paneer

Instructions for Palak Paneer

In a large frying pan, fry 1 1/2 onion, chilis, garlic and ginger in 1 tablespoon ghee until brown or wilted. Add the tomatoes, turmeric, chili powder, turmeric, and coriander powder and fry until cooked and the mixture generates its own oils. Add a pinch of garam masala and let simmer while cooking spinach.

To cook spinach, add 1/4 cup water to spinach and wilt.

Let everything cool a bit. When cooled (not cool, just cool enough to add to the blender), add all ingredients to the blender and use the blend setting until everything is smooth. Return the mixture to the frying pan and add the paneer.

In a small frying pan, add 1/2 tablespoon ghee and the rest of the onion and fry until brown. Pour this mixture over the top of the paneer. Serve with Basmatic rice and naan.

The next time I make this I will omit the chilis as this was too hot. The two sources I used for this called for either serving this with chapatti or roti, but I like naan.

Main Ingredient: SpinachCuisine: Indian

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