Palak Paneer Bhurji Recipe
Paneer Palak Bhurji
Spinach and Paneer 'Scramble'
Submitted By: Taz

Ingredients:

1 Bunch Fresh Spinach (Palak) - small chopped
1 lb Paneer (Indian Cottage Cheese) - crumbled or grated
2 Roma Tomatoes (Tamatar) - small diced (seeded if desired)
1 Medium Red Onion (Pyaz) - small diced
2 Fresh Green Chiles (Hari Mirch) - seeded and minced
1 clove Fresh Garlic (Leh-sun) - grated into a paste
¼ inch piece Fresh Ginger (Adrak) - grated into a paste
4 Tbs Cooking Oil (Tel) - can substitute ghee if desired
1 tsp Cumin Seed (Jeera)
2 Small Indian Bay Leaves (Tej Patta)
½ tsp Turmeric Powder (Haldi)
½ tsp Red Chile Powder (Lal Mirchi)
½ tsp Garam Masala
Kosher Salt (Namak) to taste
Juice of 1 Lemon (Nimbu Ras)

Preparation:
  1. Heat oil/ghee in a large skillet, wok, or kadahi over medium-high heat until shimmering - Once the oil is hot, add the cumin seed and Indian bay leaves - Sauté until cumin seeds crackle (apx 30 seconds)
  2. Reduce heat to medium and add the onions - Sauté until the onions are lightly browned (apx 5 minutes) - Add the garlic and ginger and continue to sauté until the raw smell goes away (apx 30 seconds)
  3. Add the tomatoes and green chiles - Continue to sauté until tomatoes are 'mushy' (apx 4 minutes) - Add the turmeric and red chile powder - Thoroughly combine
  4. Add the chopped spinach and thoroughly combine - Cover and allow too cook (stirring occasionally) until wilted and water is released
  5. Remove cover and continue to cook (stirring occasionally) until most of the water has evaporated
  6. Add the paneer, garam masala, and salt to taste (apx ½ tsp) - Sauté for 1-2 minutes to warm the paneer through
  7. Transfer to a serving dish, drizzle the lemon juice over the top, and serve with rice or chapatti or as part of a full Indian meal
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