Methi Palak Paneer
|Paneer||6 Ounce (175 Gram)|
|Corn oil||5 Tablespoon|
|Butter||2 Ounce (50 Gram)|
|Potato||1 , cut into chips|
|Fresh fenugreek leaves||1 1⁄4 Bunch (125 gm) (Large Bunch)|
|Frozen spinach||8 Ounce (250 Gram)|
|Ginger pulp||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Chopped fresh coriander||2 Tablespoon|
|Natural yogurt||3 Ounce (75 Gram)|
|Sweet corn kernels||3 Ounce (75 Gram)|
Cut the panir into cubes.
Heat the oil and the butter together in a heavy-based saucepan or a frying pan with a lid, add the cubes of panir, and fry until they are slightly golden.
Remove them from the pan with a slotted spoon and drain on kitchen paper.
Add the potato chips to the saucepan and fry until they are lightly golden.
Remove from the oil and set aside on kitchen paper to drain.
Wash and drain the fenugreek leaves, then add them to the pan, together with the spinach, and fry for about 2 minutes before adding the ginger, salt, coriander, turmeric, chilli powder and fresh coriander.
Reduce the heat and continue to stir-fry for about 3 minutes until all the spices are cooked.
Add the red chillies and stir in the yogurt and sweetcorn.
Continue to stir-fry gently until the yogurt has been absorbed into the spinach.
Finally, add the panir cubes and potatoes.
Cover and cook for 5-7 minutes.
Serve hot with boiled rice.