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We hope you got insight from reading it, now let’s go back to palak paneer w/ coconut milk recipe. You can cook palak paneer w/ coconut milk using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Palak Paneer w/ Coconut Milk:
- Get 1 bag spinach
- Use 1/2 small onion; sliced
- Provide 1 Roma tomato; diced
- You need 1 knob ginger; minced
- You need 3 large garlic cloves; minced
- You need 1/2 chili; minced
- You need Paneer; cubed
- You need Cumin seeds
- Provide Cumin Powder
- You need Turmeric Powder
- Get Kashmiri Chili powder
- Use Garam Masala
- Get Kasoori Methi
- Use Coconut Milk
Instructions to make Palak Paneer w/ Coconut Milk:
- Boil up some water in a pot. Cook your spinach for 2 mins. Run under cold water, drain, and blend. Set aside. Some like to add cilantro, but I didn’t have any in the fridge :(
- Sauté the onions, garlic, ginger, and cumin seeds in a shallow pan w some oil.
- As the onions begin to become translucent, add the turmeric, cumin powder, kashmiri chili powder, and the minced chili. Sauté until the onions are wilted. (Start w a little less than 1 tsp of each, you can add as you taste)
- Omgggg I forgot the tomato! Add that in too! Let it get all mushy. Feel free to add in a splash of water or oil if it’s getting too dry.
- Then the cream..
- Then the spinach..
- Then the paneer.. cook on med flame while stirring until it is to your desired consistency. You can use firm tofu if you’re lactose like me! Add salt to taste.
- Always at the end - add a pinch of kasoori methi (twist between your fingers to release the aroma) and a pinch of garam masala. Top with the coconut milk and Enjoy!
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