Tandoori Spicy Paneer with Wilted Spinach

 

Ingredients:

½ a packet of paneer (small pieces)

½ an onion – diced

2 tomatoes – diced

Handful baby spinach

½ a cup of Peas and carrots (not necessary)

½ a cup milk (I used skim)

½ tbs spicy mustard

1 tbs ketchup

Pinch of cumin seeds

Pinch of fennel seeds

Pinch of mustard seeds

2-3 curry leaves

1 tsp red chili powder

½ tsp cumin powder

½ tsp coriander powder

¼ tsp turmeric powder

2 tsp tandoori masala

1 tsp mango powder (aamchur powder)

1 tsp ginger paste

1 tsp garlic paste

Salt as per taste

Sprinkle of black pepper powder

1-2 tbs of oil


Method:

Heat oil in a wok

Add the cumin seeds, fennel seeds, mustard seeds and curry leaves

Let the seeds sputter

Add onions – fry for a few minutes till onions turn translucent

Add tomatoes – let the oil separate from the tomatoes

Add ketchup and mustard

Add ginger and garlic paste

Mix well

Add the paneer let it cook for a couple of minutes

Add milk and let it cook for a couple of minutes

Add the peas and carrots (if you have it)

Add the spices except mango powder (i.e. red chili powder, cumin powder, coriander powder, turmeric powder, tandoori masala powder).

Add baby spinach

Mix well

Add salt and pepper


Once the spinach looks wilted

Add the mango powder (the paneer may start crumbling but don’t worry it thickens the sauce and makes it tasty)


Cook for a very short time (like 3-5 minutes) on medium high

Mix very lightly

Serve hot with roti or bread 🙂

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