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Update palak paneer using tab template

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recipes/docs/indian/palak-paneer.mdx
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sidebar_position: 2 sidebar_position: 2
--- ---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Palak Paneer # Palak Paneer
:::info <Tabs>
If using canned tomatoes, you'll typically have enough to double the recipe which is a good amount to have some leftovers. <TabItem value="photos" label="Photos" default>
::: Great on any kind of ramen!
![image](@site/docs/japanese/static/ajitsuke-tamago.png)
</TabItem>
```mdx title="Ingredients" <TabItem value="ingredients" label="Ingredients">
1 1/4 cups paneer ```text title="Palak Paneer"
4 cups palak/spinach Eggs
2 tbsp oil (can use half oil half butter) 1 1/4 cups paneer
2 green chilies (deseeded) 4 cups palak/spinach
3/4 cup onions, finely chopped 2 tbsp oil (can use half oil half butter)
1/2 cup tomatoes 2 green chilies (deseeded)
3/4 tsp ginger garlic paste 3/4 cup onions, finely chopped
1/2 tsp salt 1/2 cup tomatoes
8-10 cashews 3/4 tsp ginger garlic paste
3/4 tsp garam masala 1/2 tsp salt
1/2 tsp kasuri methi 8-10 cashews
1/4 cup water (for blending with spinach) 3/4 tsp garam masala
3/4 cup water (to cook with gravy) 1/2 tsp kasuri methi
3 tbsp cream (optional) 1/4 cup water (for blending with spinach)
1/8 tps cumin seeds (optional) 3/4 cup water (to cook with gravy)
2 green cadamoms (optional) 3 tbsp cream (optional)
1 inch cinnamon (optional) 1/8 tps cumin seeds (optional)
2 cloves (optional) 2 green cadamoms (optional)
``` 1 inch cinnamon (optional)
2 cloves (optional)
```
```md title="Instructions - Palak" <Admonition type="info" title="Meal Prep">
1. For best results separate stems as they may leave a bitter taste, or use baby spinach. <p>If using canned tomatoes, you'll typically have enough to double the recipe which is a good amount to have some leftovers.</p>
2. Rinse and drain spinach. Leave as little water as possible as spinach will be cooked in oil. </Admonition>
3. Heat 1/2 tsp oil in a pan. Saute green chilies, cashews, and spinach for 3-4 mins until the leaves thoroughly wilt and the raw smell of spinach has gone away. Alternatively, blanch the palak in 4 cups of ot water with 1/4 tsp salt for 2 mins, then immerse in ice cold water, and drain completely. </TabItem>
4. Cool this and blend along with 1/4 cup water to a smooth puree. The smoother the better, as the cashews may leave a gritty texture if not fully emulsified. Add additional water if needed.
```
```md title="Instructions - Gravy" <TabItem value="instructions" label="Instructions">
1. (optinal) Heat 1 tablespoon butter and half tablespoon oil to the same pan. Once melted, add cumin seeds, cardamom, cinnamon, and cloves until they begin to sizzle. **Palak/Spinach Preparation**
2. Add the onions and fry until they turn transparent to golden. 1. Bring a pot of enough water to cover the eggs to a boil once added.
3. Saute ginger garlic paste for 1-2 minutes or until aromatic. 2. Place saucepan over high heat and add vinegar to help with peeling. Bring to a boil.
4. Add tomatoes and salt. Saute uncovered until the tomatoes break down completely. 3. Prick a hole in the wide end of each egg (helps with shape and peeling).
5. Add garam masala and saute until the masala smells good, about 2 mins. 4. Gently lower the eggs into the water.
6. Pour 3/4 cup water and cook covered until onions are completely soft. 5. Set a timer for 6-7 minutes, depending on the target consistency.
7. (optional) For a smooth curry blend the gravy mixture. 6. Pick out the eggs and set into cold or ice water.
8. Lower the flame. Add kasuri methi and the pureed spinach. Mix well and cook until it begins to bubble for a few minutes. If too thick, add a few tablespoons of water. 7. Peel shells and lower into the marinade.
9. Add paneer and mix well. Optionally garnish with cream. 8. Chill 1-4 (or more) hours.
``` 9. When serving, remove from marinade and cut in half.
### Notes **Gravy Instructions**
It really doesn't need it, but you can add heavy whipping cream to thicken the gravy. However it should be relatively thick as is. 1. (optinal) Heat 1 tablespoon butter and half tablespoon oil to the same pan. Once melted, add cumin seeds, cardamom, cinnamon, and cloves until they begin to sizzle.
2. Add the onions and fry until they turn transparent to golden.
3. Saute ginger garlic paste for 1-2 minutes or until aromatic.
4. Add tomatoes and salt. Saute uncovered until the tomatoes break down completely.
5. Add garam masala and saute until the masala smells good, about 2 mins.
6. Pour 3/4 cup water and cook covered until onions are completely soft.
7. (optional) For a smooth curry blend the gravy mixture.
8. Lower the flame. Add kasuri methi and the pureed spinach. Mix well and cook until it begins to bubble for a few minutes. If too thick, add a few tablespoons of water.
9. Add paneer and mix well. Optionally garnish with cream.
![img alt](@site/docs/static/img/not-found.svg) <Admonition type="info" title="Keep it Healthy">
<p>It really doesn't need it, but you can add heavy whipping cream to thicken the gravy. However it should be relatively thick as is.</p>
### References </Admonition>
https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/ </TabItem>
<TabItem value="references" label="References">
https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/
</TabItem>
</Tabs>