Paneer Bayam

Name: Paneer Bayam
Cuisine: indian
Ingredients: 250 g paneer, cubed; 500 g fresh spinach leaves; 2 tbsp vegetable oil; 1 tsp cumin seeds; 1 tsp ginger‑garlic paste; 2 medium tomatoes, finely chopped; 1-2 green chilies, slit; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1 tsp garam masala; 1/4 cup heavy cream; Salt to taste; Water as needed

MBG-eligible

Palak Paneer

Paneer Bayam — Photo: Didier Descouens, CC BY-SA 4.0 · wikimedia-commons

Ingredients

250 g paneer, cubed
500 g fresh spinach leaves
2 tbsp vegetable oil
1 tsp cumin seeds
1 tsp ginger‑garlic paste
2 medium tomatoes, finely chopped
1-2 green chilies, slit
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1/4 cup heavy cream
Salt to taste
Water as needed

Instructions

11. Wash spinach, blanch in boiling water for 2 minutes, then transfer to ice water; blend into a smooth puree.
22. Heat oil in a pan, add cumin seeds and let them sizzle, then add ginger‑garlic paste and green chilies; sauté for 30 seconds.
33. Add chopped tomatoes and cook until they soften and oil separates, about 4–5 minutes.
44. Stir in turmeric, coriander powder, garam masala, and salt; cook the masala for 1 minute.
55. Pour the spinach puree into the pan, mix well, and simmer on low heat for 5 minutes, adding water if needed to reach desired consistency.
66. Add paneer cubes, gently fold them into the gravy, and cook for 3–4 minutes until heated through.
77. Stir in the cream, adjust seasoning, and simmer for another minute.
88. Serve hot with naan, roti, or steamed rice.

Source: llm-generated