Pa­neer, Spinach & Peas

Prep 10 mins Cook 10 mins Serves 4

Women's Weekly (Malaysia) - - Food Ideas -

2 tb­sps clar­i­fied but­ter

200g pa­neer, cubed

2 onions, chopped

2cm-piece gin­ger, peeled, chopped

1 small red chilli, chopped

2 tsps garam masala

1 tsp cumin seeds

1 tsp salt

1 tsp turmeric

2 cups frozen peas, thawed

2 cups baby spinach

¼ cup water

½ cup co­rian­der, roughly chopped

Tomato kachum­ber (see tip), to serve

1 In a large fry­ing pan, heat but­ter on medium. Fry pa­neer 3-4 mins, turn­ing, un­til lightly browned all over. Trans­fer to a plate lined with pa­per towel. Set aside.

2 Re­duce heat to medium. Sauté onions, gin­ger and chilli 4-5 mins un­til onions are ten­der. Stir in spices and cook 1-2 mins un­til fra­grant.

3 Add peas, spinach and water. Bring to a sim­mer. Re­turn pa­neer to pan to heat through. Stir co­rian­der through to serve. Ac­com­pany with kachum­ber.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.