Palak Paneer

Published by Bee Gill on

Indian cheese cooked in a thick spicy spinach sauce

Palak Paneer is a lovely combination of velvety spiced spinach cooked with delicious cubes of paneer. Many people choose to fry the paneer before adding it to the spinach – however I prefer to toss it in with the spinach as it cooks, which makes it a healthier alternative too. It’s a really beautiful accompaniment to any Dal, or even on its own. See my recipe below.

Ingredients – feeds 4

750g of washed spinach – blanch, drain, squeeze out excess water and finely chopped or run through a chopper

500g of paneer – cubed into 2cm pieces

1 tbsp oil or ghee

1 tsp cumin seeds

1 large onion diced

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp turmeric

2 green – chillies finely chopped

1 tbsp – tomato paste/puree

1 tsp salt

1 tsp garam masala

Method

  1. Heat the oil in a heavy based pan and add the cumin seeds
  2. Once they begin to sizzle add the diced onion
  3. Sauté until they start to turn slightly golden in colour then add the garlic and ginger paste
  4. Once the raw smell cooks off add the turmeric (do not let the garlic/ginger burn)
  5. Add the tomato puree/paste and green chillies
  6. Cook on a medium heat, stirring all the time until the oil comes to the surface and add the salt and garam masala, sauté for a couple of minutes then toss in the cubes of paneer
  7. Cook them lightly for a 2-3 minutes, turning regularly
  8. Add the chopped spinach, mixing well
  9. Cover and cook on a low heat for 15 minutes
  10. Serve with a crispy paratha, roti or naan.

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