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Stuffed Baby Eggplant Curry
Palak Paneer Curry
| By : |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
4-5 servings
|
Ingredients
- 3 tbsp ghee or oil
- 1/2 onion finely chopped
- 1 green chili finely chopped
- 1 tbsp Ginger-Garlic paste
- 2 1/4 cups spinach
- 1/2 cup Water (or as needed for desired consistency)
- 14 ounces paneer cubes (extra firm tofu can also be used)
- 4 tbsp heavy cream or cashew paste to garnish
- 1 medium tomato finely chopped
Spices
- 1 tbsp cumin seeds
- 1 1/2 tbsp coriander powder
- 2 tsp garam masala powder
- red chili powder to taste
- salt to taste
Ingredients
Spices
|
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Instructions
- Put instant pot on sauté high mode. Add ghee and let it get hot, add cumin seeds and fry well.
- Add onions and green chili, sauté, then add tomatoes, fry till mushy.
- Add in the spice powders and salt, mix well, then add in the spinach, water and mix. Turn off sauté mode.
- Put the lid, vent to sealing position. Do manual high 2 minutes and Quick release after 2 minutes in warm mode.
- Now grind the spinach onion tomato mix using a hand blender or in a regular blender to a fine paste. Add in more water to desired consistency and put on saute mode high for 5 minutes or so.
- Add garam masala and mix, then add in the Toasted or untoasted paneer cubes and simmer for 2 to 4 minutes.
- Serve with Cream or cashew paste if desired.
Recipe Notes
Vegans can use Oil instead of ghee and Extra firm Tofu instead of Paneer.
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Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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