Palak Paneer Bhurji Recipe
Paneer Palak Bhurji
Spinach and Paneer 'Scramble'
Submitted By: Taz
Ingredients:
1 Bunch Fresh Spinach (Palak) - small chopped
1 lb
Paneer
(Indian Cottage Cheese) - crumbled or grated
2 Roma Tomatoes (Tamatar) - small diced (seeded if desired)
1 Medium Red Onion (Pyaz) - small diced
2 Fresh Green Chiles (Hari Mirch) - seeded and minced
1 clove Fresh Garlic (Leh-sun) - grated into a paste
¼ inch piece Fresh Ginger (Adrak) - grated into a paste
4 Tbs Cooking Oil (Tel) - can substitute
ghee
if desired
1 tsp Cumin Seed (Jeera)
2 Small Indian Bay Leaves (Tej Patta)
½ tsp Turmeric Powder (Haldi)
½ tsp Red Chile Powder (Lal Mirchi)
½ tsp
Garam Masala
Kosher Salt (Namak) to taste
Juice of 1 Lemon (Nimbu Ras)
Preparation:
- Heat oil/ghee in a large skillet, wok, or kadahi over medium-high heat until shimmering - Once the oil is hot, add the cumin seed and Indian bay leaves - Sauté until cumin seeds crackle (apx 30 seconds)
- Reduce heat to medium and add the onions - Sauté until the onions are lightly browned (apx 5 minutes) - Add the garlic and ginger and continue to sauté until the raw smell goes away (apx 30 seconds)
- Add the tomatoes and green chiles - Continue to sauté until tomatoes are 'mushy' (apx 4 minutes) - Add the turmeric and red chile powder - Thoroughly combine
- Add the chopped spinach and thoroughly combine - Cover and allow too cook (stirring occasionally) until wilted and water is released
- Remove cover and continue to cook (stirring occasionally) until most of the water has evaporated
- Add the paneer, garam masala, and salt to taste (apx ½ tsp) - Sauté for 1-2 minutes to warm the paneer through
- Transfer to a serving dish, drizzle the lemon juice over the top, and serve with rice or chapatti or as part of a full Indian meal
