{"id":76,"date":"2008-09-23T10:17:52","date_gmt":"2008-09-23T00:17:52","guid":{"rendered":"http:\/\/www.jessgramp.com.au\/wordpress\/?p=76"},"modified":"2023-02-09T00:34:59","modified_gmt":"2023-02-09T00:34:59","slug":"palak-paneer","status":"publish","type":"post","link":"https:\/\/jessgramp.com\/recipes\/palak-paneer\/","title":{"rendered":"Palak Paneer"},"content":{"rendered":"<p>Another recipe from the <a title=\"Opens in new window\" href=\"http:\/\/www.sbs.com.au\/food\/recipe\/38\/Palak-paneer\">SBS Food Safari<\/a>.<\/p>\n<p><!--more--><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>2 bunches (500g) English spinach<\/li>\n<li>2 tbsp vegetable oil<\/li>\n<li>1 tsp cumin seeds<\/li>\n<li>2 cm piece ginger, crushed<\/li>\n<li>6 cloves garlic, crushed<\/li>\n<li>1 medium onion, finely chopped<\/li>\n<li>200g chopped tomatoes<\/li>\n<li>Salt to taste<\/li>\n<li>225g paneer, cubed (Indian cottage cheese)<\/li>\n<li>1 tsp dried fenugreek leaves (or kasuri methi)<\/li>\n<li>Pinch garam masala<\/li>\n<li>1 tbsp thickened cream<\/li>\n<\/ul>\n<p><strong>METHOD<\/strong><\/p>\n<p>Remove spinach leaves from stems and wash leaves well. Blanch in boiling water for 3 to 4 minutes then refresh in cold water, drain, squeeze out excess water and puree until smooth.<\/p>\n<p>Heat oil in a heavy based pan. Add cumin seeds, ginger, garlic and onions and fry until golden brown.<\/p>\n<p>Add tomatoes and cook until they become a soft paste. Stir in spinach puree and season with salt. Add the paneer cubes. Finish with fenugreek leaves, garam masala and cream. Serve hot.<\/p>\n<p>Note: Frozen spinach can be substituted for fresh spinach. Fresh spinach need not be pureed to achieve a more textured dish typically served in Indian homes.<\/p>\n<p>Fresh tomatoes can be replaced with chopped canned tomatoes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Another recipe from the SBS Food Safari.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[43,50,86],"class_list":["post-76","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-indian","tag-mains","tag-vegetarian","post-preview"],"_links":{"self":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/76","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/comments?post=76"}],"version-history":[{"count":1,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/76\/revisions"}],"predecessor-version":[{"id":1567,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/76\/revisions\/1567"}],"wp:attachment":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/media?parent=76"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/categories?post=76"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/tags?post=76"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}