Preparation and cooking time: 30 min
Preparation and cooking time: 30 min
1 lb (450 g) fresh spinach, washed and stemmed
1 tablespoon ghee or vegetable oil
2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/2 teaspoon garam masala
2 pinches asafoetida
3 tablespoon water
2/3 cup (150 ml) sour cream (optional)
8 oz (225 g) paneer, cubed
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon ghee or vegetable oil
2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/2 teaspoon garam masala
2 pinches asafoetida
3 tablespoon water
2/3 cup (150 ml) sour cream (optional)
8 oz (225 g) paneer, cubed
1 teaspoon salt
1/2 teaspoon sugar
Chop the washed and drained spinach leaves into small pieces. Heat the ghee in a saucepan over medium heat and fry the powdered spices for a moment. Put the chopped spinach into the saucepan with the 3 tablespoons of water. Cover, and cook gently until the spinach is tender. This should take about 10 minutes. Now fold in the cream and the cubes of paneer. Add the salt and sugar, stir well, and continue cooking over the same low heat for 5 more minutes. Serve paneer sak as a main dish with rice or hot chapatis or both.
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