You may also like
Categories:
canola oil red onion garlic ginger Bin Bhuna Hua Garam Masala ground turmeric tomato paste fresh spinach leaves fresh mustard greens coarse kosher paneer heavy cream Garam Masala
Viewed: 2 - Published at: 6 years agoIngredients
- 2 tablespoons canola oil
- 1 medium-size red onion, cut in half lengthwise and thinly sliced
- 6 medium-size cloves garlic, coarsely chopped
- 4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/8 inch thick), coarsely chopped
- 2 teaspoons Bin Bhuna Hua Garam Masala
- 1/2 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 8 ounces fresh spinach leaves, well rinsed and coarsely chopped
- 8 ounces fresh mustard greens, well rinsed and finely chopped (see Notes)
- 1 1/2 teaspoons coarse kosher or sea salt
- 1 1/4 pounds Doodh Paneer, cut into 1-inch cubes and pan-fried
- 1/2 cup heavy cream
- 1/2 teaspoon Punjabi Garam Masala
Method
- Heat the oil in a large skillet over medium heat.
- Add the onion, garlic, and ginger, and stir-fry until the onion is light brown, 8 to 10 minutes.
- Remove the skillet from the heat, and stir in the Bin bhuna hua garam masala and the turmeric.
- (The heat from the browned onion will be just right to cook the spices without burning them.)
- Transfer the mixture to a blender jar, and add the tomato paste and 1/4 cup water.
- Puree, scraping the inside of the jar as needed, to form a smooth, reddish-brown paste.
- Return the paste to the skillet.
- Pour 3/4 cup water into the blender jar, and whir the blades to wash it out.
- Add this to the skillet.
- Place the skillet over medium heat.
- Pile handfuls of the greens into the skillet, cover it, and let the steam wilt them.
- Stir, and repeat with the remaining greens.
- Once they are all wilted, cover the skillet and cook, stirring occasionally, until the greens are broken down to a sauce-like consistency and are olive green in color, 10 to 15 minutes.
- Stir in the salt, paneer cubes, cream, and Punjabi garam masala.
- Continue simmering the curry, covered, stirring occasionally, until the cheese and cream are warmed through, 5 to 8 minutes.
- Then serve.
