Palk Paneer (TM5)

Recipe of the week is Palak Paneer (Spinach Cottage cheese curry)

Description: This is a very popular Indian curry usually served with rice or naan. 

Benefits: Spinach is packed with nutrients. High in Vitamin K, A & C it supports immune function . Being high in antioxidants it also boosts healthy skin. Paneer (Cottage cheese) is high in protein; rich in fat, iron, calcium & magnesium & a great alternative to meat in a curry. Combine the two and you’ve got a crowd pleaser. Enjoy!

Cook time: 15 min

Serves: 4    

Calories*: 231 Cal/ serve (7.8g Carbs | 15.9g Fat | 11.3g Protein)

Ingredients:

Item	Qty.
Indian Paneer (Sharma’s Kitchen)	200gm
Frozen chopped spinach leaf	250gm
Brown onion	1
Passata or Tomato puree	100 gm
Oil (rice bran, vegetable)	20ml
Butter	20gm
Ginger-garlic paste	1 Tbsp
Cumin seeds	½ tsp
Turmeric	½ tsp
Garam masala	1 tsp
Salt	1 tsp
Red Chilli powder (optional)	½ tsp
Lemon juice	drizzle
Chopped coriander	garnish

Method:

1. Add frozen spinach cubes and 250ml of water in TM bowl. Cook on high heat for 5 minutes at 120◦C/speed 2.
2. To make spinach puree, blend at speed 6 for 1 minute. Empty contents into another bowl and set aside.
3. Add one brown onion, halved & chop for 5 seconds at speed 5.5. 
4. Scrape down sides and add ginger-garlic paste, butter, oil and cumin seeds & sauté on high heat for 3 minutes at 120◦C/speed 2. 
5. Add tomato puree, spices & salt & cook on high heat for 3 minutes at 120◦C/speed 2. 
6. Blend content for 30 seconds/ speed 6 to make a paste.
7. Add pureed spinach, 100 ml water, paneer cubes & garam masala, chilli (optional) & cook at 90◦C/speed 2/reverse blade for 2.5 minutes.
8. Drizzle lemon juice, garnish with chopped coriander and serve with boiled basmati rice. 

Tips & Notes:

1. After emptying spinach puree out of bowl, instead of washing the bowl, use 100 ml of water and rinse with lid closed. Reserve this ‘spinach water’ for use in step 7.
2. Using reverse blade in step 7 will ensure that the paneer cubes maintain   their shape. Not doing so will result in a paneer mush.
3. To make the curry thinner just add a bit more water to taste.
4. Thermomix Veggie paste can be substituted for salt. Use 1 tsp and adjust to taste. 
5. To make curry spicier increase qty of chilli to taste. 
6. If you’re tracking your food on myfitnesspal, enter ‘Palak Paneer (Thermomix/ Thermomasala) to find and log to you diary.

* Calories as calculated in myfitnesspal