Palak Paneer Style Spinach and Yogurt Curry

INGREDIENTS

• 300g Spinach
• 300g Greek Yoghurt
• 1 Onion
• 2 Tomato
• 2 tsp Garlic Paste
• 2 tsp Fresh Ginger
• 1 Green Chilli
• 4 tbsp Cooking Oil
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Garam Masala
• 0.25 tsp Ground Turmeric
• 1 tsp Salt
• 240ml Water
• 2 tsp Lime Juice

STEPS

1. 1

   Bring a saucepan of water to a boil. Add 300g of spinach and blanch for 2 minutes, until wilted and bright green. Drain, cool briefly under cold water, and squeeze out excess water.

   ⏱ 2 min

2. 2

   Blend the blanched 300g of spinach with 240ml of water until smooth. Set aside.

3. 3

   Heat 4 tbsp of cooking oil in a wide pan over medium heat. Add 1 onion (finely chopped) and cook for 5 minutes, stirring, until softened and lightly golden.

   ⏱ 5 min

4. 4

   Add 2 tsp of garlic paste, 2 tsp of fresh ginger (finely grated), and 1 green chilli (finely chopped). Cook for 1 minute until fragrant.

   ⏱ 1 min

5. 5

   Add 2 tomatoes (finely chopped), 1 tsp of ground cumin, 1 tsp of ground coriander, and 0.25 tsp of ground turmeric. Cook for 6 minutes, stirring occasionally, until the tomato breaks down and the oil begins to separate.

   ⏱ 6 min

6. 6

   Stir in the blended spinach and 1 tsp of salt. Simmer uncovered for 5 minutes, stirring occasionally, until the curry is thick and glossy.

   ⏱ 5 min

7. 7

   Reduce the heat to low. Whisk 300g of greek yoghurt until smooth, then stir it gradually into the curry. Cook gently for 3 minutes without boiling, until warmed through and creamy.

   ⏱ 3 min

8. 8

   Stir in 1 tsp of garam masala and 2 tsp of lime juice. Taste and adjust salt if needed. Rest for 2 minutes, then serve.

   ⏱ 2 min