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How to Make Spinach, Black pepper, and Paneer Curry

Updated on September 1, 2017
ShailaSheshadri profile image

I love cooking tasty, healthy meals and staying fit. I truly enjoy sharing traditional Indian dishes with everyone.

Paneer, mint leaves, spinach and black pepper curry
Paneer, mint leaves, spinach and black pepper curry
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

Ingredients

  • 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 tsp black pepper, crushed
  • 1/2 tsp cumin seeds
  • 1/2 tsp garam masala or spice(subzi) powder, store bought-available in Indian stores
  • 2 tbsp butter
  • 1 tbsp oil
  • 1/4 cup cashew nut powder, optional, for rich flavor, I didn't use
  • 1/4 tsp coriander powder
  • 1/4 tsp onion, finely chopped
  • 1/4 tsp tomato, finely chopped
  • 1/4 tsp dry mango powder or 1/2 tsp lemon juice, dry mango powder(Amchur powder) available in Indian stores
  • 1/2 tsp salt, or as per taste
  • 1 small cup paneer, cut in 1/2 cm cubes

Step-By-Step Instructions and Images for Making Paneer, Mint leaves, Spinach, and Black pepper Curry

  • Wash leafy vegetables separately.
  • Saute paneer in 1 tsp oil, for a minute. Collect in a bowl. keep aside.
  • In the same pan, saute spinach till it becomes tender. After cooling, coarsely grind it to get 2 tbsp paste. Keep aside.
  • Take mint leaves, coriander leaves, and green chili in a mixer. Grind to get a coarse paste. Let the paste be about 4 tbsp.
  • Heat butter in a pan. Add cumin seeds. Let it change its' color. Add chopped onions. Saute, till they turn golden. Throw in chopped tomatoes. Stir cook till tomato becomes tender and mushy.
  • Add mint-coriander leaves paste. Cook for 2-3 minutes. Add spice/subzi powder or garam masala, coriander powder, dry mango powder, and salt. Mix well. Add some water. Let the contents boil for 3 minutes on low fire.
  • Pour 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 taste. Adjust the taste accordingly.
  • Transfer the curry into a serving dish. Sprinkle crushed black pepper on the top. Drop a tea spoon butter on it.
  • Paneer, mint leaves, spinach, and black pepper curry is ready to serve. Serve hot curry with roti, chapati, fried rice, or with frat bread. Enjoy the finger-licking experience!

Step one: keep ready the ingredients
Step one: keep ready the ingredients
Step two: saute cumin seeds in butter
Step two: saute cumin seeds in butter
Step three: add chopped onion and continue sauteing
Step three: add chopped onion and continue sauteing
Step four: add chopped tomato to the pan. Continue cooking on medium high fire
Step four: add chopped tomato to the pan. Continue cooking on medium high fire
Step five: add mint and coriander leaves puree and stir cook with the contents in the pan
Step five: add mint and coriander leaves puree and stir cook with the contents in the pan
Step six: add water and boil the contents
Step six: add water and boil the contents
Step seven: pour in spinach puree
Step seven: pour in spinach puree
Step eight: saute paneer cubes
Step eight: saute paneer cubes
Step nine: add paneer cubes to the pan and mix
Step nine: add paneer cubes to the pan and mix
Step ten: transfer the curry to a serving dish. Garnish with coarse pepper powder and a spoon of butter. Eat the curry with flatbread and enjoy!
Step ten: transfer the curry to a serving dish. Garnish with coarse pepper powder and a spoon of butter. Eat the curry with flatbread and enjoy!

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