Palak Paneer

Name: Palak Paneer
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp oil; 1 small onion; 1 inch piece ginger; 3 cloves garlic; 2 green chillies; 300 g spinach; 6 tbsp water; 1 tbsp oil; 1/2 tsp cumin seeds; 2 cloves garlic; 1 tomato; 1 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp chilli powder; 1 tsp salt; 1/2 - 1 cup water; 1 tbsp butter; 3 tbsp double cream; 200 g paneer; 1/2 tsp garam masala

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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

1 tbsp

oil

1 small

onion, chopped

1 inch piece

ginger, (3cm), minced

3 cloves

garlic, minced

green chillies, roughly chopped, (optional)

300 g

spinach, (10.5oz)

6 tbsp

water

For the Palak Paneer

1 tbsp

oil

1/2 tsp

cumin seeds

2 cloves

garlic, minced

tomato, skinned and roughly chopped

1 tsp

ground coriander

1/2 tsp

ground cumin

1/2 tsp

ground turmeric

1/2 tsp

chilli powder, or to taste

1 tsp

salt, or to taste

1/2 - 1 cup

water, (120-240ml)

1 tbsp

butter

3 tbsp

double cream, (heavy cream)

200 g

paneer, (7oz) cubed

1/2 tsp

garam masala

Method

1. To make the spinach puree: heat oil in a pan over a medium low heat. Add the onions and cook for 5-7 minutes or until the onions have completely softened and just start to colour.
2. Add the ginger and garlic and cook for 2-3 minutes or until the raw smell of the ginger and garlic goes away and the onions have turned light golden brown. Add a splash or two of water while cooking if the onions are getting too brown or if the mixture starts to stick.
3. Add the spinach and water, mix well and cover with a lid. Cook for 2-3 minutes or until the spinach has wilted.
4. Pour the spinach into a blender and blitz to a fine puree and set aside.
5. At this stage, if your paneer is shop bought and is too hard or rubbery, soak the cubes of paneer in hot water for 10 minutes, then drain and set aside.
6. To make the palak paneer: heat oil in a pan over a medium low heat. Add the cumin seeds and let them sizzle.
7. Add the garlic and cook for 30-45 seconds or until the raw smell of the garlic goes away but be careful not to burn the garlic.
8. Add the tomatoes, cook for 3-4 minutes or until the tomatoes have broken down to puree and the oil starts to separate from the tomatoes.
9. Next add the coriander powder, cumin powder, turmeric and chilli powder and cook for 1 minute.
10. Once the spices are cooked, add the pureed spinach, salt and ½ cup water and cook for 10 minutes, stirring a few times in between (add more water while cooking if the spinach starts sticking to pan or to adjust the consistency to your liking).
11. Stir in the butter and cream, then add the paneer.
12. Finish with the garam masala, mix well, cover with a lid and cook for 1 minute.
13. Remove from the heat and serve with hot buttered naan, rice or roti.

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