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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
---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Palak Paneer
:::info
If using canned tomatoes, you'll typically have enough to double the recipe which is a good amount to have some leftovers.
:::
<Tabs>
<TabItem value="photos" label="Photos" default>
Great on any kind of ramen!
```mdx title="Ingredients"
1 1/4 cups paneer
4 cups palak/spinach
2 tbsp oil (can use half oil half butter)
2 green chilies (deseeded)
3/4 cup onions, finely chopped
1/2 cup tomatoes
3/4 tsp ginger garlic paste
1/2 tsp salt
8-10 cashews
3/4 tsp garam masala
1/2 tsp kasuri methi
1/4 cup water (for blending with spinach)
3/4 cup water (to cook with gravy)
3 tbsp cream (optional)
1/8 tps cumin seeds (optional)
2 green cadamoms (optional)
1 inch cinnamon (optional)
2 cloves (optional)
```
![image](@site/docs/japanese/static/ajitsuke-tamago.png)
</TabItem>
```md title="Instructions - Palak"
1. For best results separate stems as they may leave a bitter taste, or use baby spinach.
2. Rinse and drain spinach. Leave as little water as possible as spinach will be cooked in oil.
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.
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.
```
<TabItem value="ingredients" label="Ingredients">
```text title="Palak Paneer"
Eggs
1 1/4 cups paneer
4 cups palak/spinach
2 tbsp oil (can use half oil half butter)
2 green chilies (deseeded)
3/4 cup onions, finely chopped
1/2 cup tomatoes
3/4 tsp ginger garlic paste
1/2 tsp salt
8-10 cashews
3/4 tsp garam masala
1/2 tsp kasuri methi
1/4 cup water (for blending with spinach)
3/4 cup water (to cook with gravy)
3 tbsp cream (optional)
1/8 tps cumin seeds (optional)
2 green cadamoms (optional)
1 inch cinnamon (optional)
2 cloves (optional)
```
```md title="Instructions - Gravy"
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.
```
<Admonition type="info" title="Meal Prep">
<p>If using canned tomatoes, you'll typically have enough to double the recipe which is a good amount to have some leftovers.</p>
</Admonition>
</TabItem>
### Notes
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.
<TabItem value="instructions" label="Instructions">
**Palak/Spinach Preparation**
1. Bring a pot of enough water to cover the eggs to a boil once added.
2. Place saucepan over high heat and add vinegar to help with peeling. Bring to a boil.
3. Prick a hole in the wide end of each egg (helps with shape and peeling).
4. Gently lower the eggs into the water.
5. Set a timer for 6-7 minutes, depending on the target consistency.
6. Pick out the eggs and set into cold or ice water.
7. Peel shells and lower into the marinade.
8. Chill 1-4 (or more) hours.
9. When serving, remove from marinade and cut in half.
![img alt](@site/docs/static/img/not-found.svg)
**Gravy 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.
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.
### References
https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/
<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>
</Admonition>
</TabItem>
<TabItem value="references" label="References">
https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/
</TabItem>
</Tabs>