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Westbengal · Breakfast

Spinach with Paneer

Traditional 26. Spinach with Paneer recipe

🧺 Ingredients

• 300g fresh spinach (paalak), roughly chopped
• 150g paneer, cut into 1-inch cubes
• 3 tbsp mustard oil or ghee
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1-2 green chillies, minced
• 1/4 tsp turmeric powder
• 2-3 tbsp yogurt
• Salt to taste
• Nutmeg powder for garnish

👩‍🍳 How to make Spinach with Paneer

1. Blanch spinach (3 mins, boiling water): Boil spinach in salted water 2-3 mins until completely wilted. Drain, cool, squeeze dry. Chop finely.
2. Heat fat (1 min, high): Oil or ghee should shimmer.
3. Add paste and chilli (1 min, medium): Stir in ginger-garlic paste and green chilli.
4. Add spinach (2 mins, medium): Add chopped blanched spinach, stir constantly. Spinach should heat through, any remaining moisture should evaporate. Color should turn darker green.
5. Add turmeric and yogurt (1 min, low): Dust turmeric, add yogurt, stir through. Yogurt creates creamy base.
6. Add paneer (1 min, low): Gently add paneer cubes. Stir carefully to avoid breaking paneer. Heat through without boiling.
7. Season and finish (1 min, low): Check salt. Dust nutmeg powder on top.

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