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 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!