Palak Paneer

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Prep: 10 min

Cook: 25 min

A popular Indian dish made with golden pieces of paneer coated in a rich and buttery spinach sauce. Serve it with soft fluffy naan for a real treat!

Ingredients

For The Spinach Puree

300 g

spinach, (10.5oz)

120 ml

water, (1/2 cup)

For The Paneer

1 tbsp

oil

200 g

paneer, (7oz) cut into 2.5cm/1 inch cubes

For The Palak Paneer

2 tbsp

oil

3/4 tsp

cumin seeds

3 cloves

garlic, sliced

dried red chillies

1 large

onion, finely chopped

green chillies, minced

2 tsp

ginger paste

1 tsp

ground coriander

1/2 tsp

ground cumin

1 tsp

chilli powder

1/4 tsp

ground turmeric

6 tbsp

water

240 ml

pureed tomato, (1 cup/1 large tomato)

3/4 tsp

salt, or to taste

1 pinch

sugar, optional

120 ml

water, (1/2 cup)

1 tbsp

butter

1/8 tsp

garam masala

Method

1. To make the spinach puree: place a large pan over medium heat. Add spinach and water, cook for 3-4 minutes or until the spinach has wilted. Remove from the heat then using a blender blitz to a fine puree and set aside.
2. For the paneer: heat oil in a pan over medium heat. Add the paneer and fry on both sides for 2-3 minutes or until the lightly golden brown. Remove from the pan and set aside.
3. To make the palak paneer: heat the remaining oil in a pan and add cumin seeds.
4. Once they begin to crackle, add the garlic and cook for 30 seconds or until fragrant.
5. Next add the dried red chillies and cook for 15-20 seconds just to flavour the oil.
6. Then add the onions and cook for 3-4 minutes or until translucent.
7. Add the the fresh green chillies and ginger paste and cook for 2 minutes.
8. Now its time for the dried spices. Add the ground coriander, ground cumin, chilli powder and ground turmeric. Then add water and cook for 1-2 minutes or until the water has evaporated and oil starts to separate from the mixture.
9. Next add pureed tomatoes and cook for 7-8 minutes or until they've cooked down to almost a paste like consistency.
10. Add the salt, sugar, pureed spinach, paneer and water, give it all a good mix, cover with a lid and cook for 5-7 minutes or until you oil comes to the surface. Stir a few times in between to ensure its not sticking.
11. Finish with butter and garam masala. Remove from the heat and serve with hot buttered naan.