5 stars for Paneer, Mint leaves, Spinach, and Black Pepper Curry
Prep time: 25 min
Cook time: 15 min
Ready in: 40 min
Yields: Serves four people
2 cups mint leaves, to get 2 tbsp puree
2 cups coriander leaves, to get 2 tbsp puree
2 cups spinach leaves, to get 2 tbsp puree
1 green chili
1/2 teaspoon black pepper, crushed
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala or spice(subzi) powder, store bought-available in Indian stores
2 tablespoons butter
1 tablespoon oil
1/4 cup cashew nut powder, optional, for rich flavor, I didn't use
1/4 teaspoon coriander powder
1/4 teaspoon onion, finely chopped
1/4 teaspoon tomato, finely chopped
1/4 teaspoon dry mango powder or 1/2 tsp lemon juice, dry mango powder(Amchur powder) available in Indian stores
1/2 teaspoon salt, or as per taste
1 small cup paneer, cut in 1/2 cm cubes
Wash the leafy vegetables separately.
Saute paneer in 1 teaspoon oil for a minute. Collect it in a bowl. Keep aside.
In the same pan, saute spinach until it becomes tender. After cooling, coarsely grind it to get 2 tablespoons of paste. Keep aside.
Take mint leaves, coriander leaves, and green chili in a mixer. Grind to get a coarse paste. It should be about 4 tablespoons.
Heat the butter in a pan. Add cumin seeds. Let it crackle. Add chopped onions. Saute it until it turns golden. Throw-in chopped tomatoes. Stir-cook until the tomatoes become tender and mushy.
Add mint-coriander leaves paste. Cook for 2-3 minutes. Add spice powder or garam masala, coriander powder, dry mango powder, and salt. Mix well. Add some water. Allow the mixture to boil for 3 minutes on low fire.
Add spinach paste. Mix once again. Cook for two more minutes. Add roasted paneer, lemon juice, and cashew nut powder(optional). If you have already added dry mango powder, no need to add lemon juice. Add water if needed. Cook for a while. The content now becomes thick. Adjust the consistency by adding some more water. Check for the taste. Adjust the taste accordingly.
Transfer the curry to a serving dish. Sprinkle crushed black pepper on the top. Drop a teaspoon butter on it.
Paneer, mint leaves, spinach, and black pepper curry is ready to serve. Serve the hot curry with roti, chapati, fried rice, or flatbread. Enjoy the finger-licking experience!
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