PALAK PANEER (SPINACH & PANEER CURRY)

PALAK PANEER (SPINACH & PANEER CURRY)

A traditional Indian curry of beautifully creamy spiced spinach with delicious soft bites of paneer. A much loved classic, which you are sure to love too!

There is a reason why palak paneer is so popular, it is just pure delicious comfort. The balance of the aromatic spices enhances the delicious taste of the fresh spinach which has a beautiful creamy velvet like texture. The addition of the bite size paneer pieces is what makes this dish, as it provides added texture with the paneer being slightly crisp on the outside and beautifully soft inside. These beautiful paneer pieces also absorb all the delicious earthy flavours of the spinach as well as the various spices.

In my family we all love the paneer so much that by the time we all come to sit on the table to eat almost half of the paneer has been picked away by each of us each time we pass the bowl of palak paneer on the table! This really is a beautifully classic dish which my family and I really love, and I hope that you will too!

PALAK PANEER (SPINACH & PANEER CURRY)

January 21, 2019
: 4
: 5 min
: 35 min

A traditional Indian curry of beautifully creamy spiced spinach with delicious soft bites of paneer. A much loved classic, which you are sure to love too!

By:

Ingredients
  • 4 – 5 heaped cups (250g) spinach
  • 3- 4 cups (500g) paneer cubes (If shop bought, soak in warm water for at least 10 minutes to soften)
  • 3 tbsp ghee
  • 1 tsp cumin seeds
  • 3-4 dried red chillies
  • ½ cup (1 medium) onion, finely diced
  • 1 ½ tbsp ginger garlic paste
  • 2 tsp corriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • ¾ cup (1 large) tomato, finely diced
  • 2-3 green chillies
  • 2 tbsp double cream
  • ½ tsp garam masala
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tbsp lemon juice
Directions
  • Step 1 Put a full pan of water to boil. Once boiling add the spinach and blanch for 3-4 minutes. Drain the water immediately and run ice cold water over the spinach.
  • Step 2 Place the spinach in a blender and grind to a smooth puree. Set aside.
  • Step 3 Heat 1 tbsp of ghee in a large pan. Drain the paneer thoroughly and add to pan, flash frying on high for a few minutes to get some colour and crispness on the paneer, approximately 3-4 minutes. Set aside.
  • Step 4 In the pan add the remaining 2 tbsp of ghee and add the cumin seeds and dried red chillies. Allow to crackle for a few seconds.
  • Step 5 Add the onions and cook till soft and starting to turn slightly golden.
  • Step 6 Stir in the ginger garlic paste and cook till the raw smell has gone.
  • Step 7 Add the corriander powder, cumin powder and turmeric powder. Allow to cook for 1 – 2 minutes, stirring continuously.
  • Step 8 Pour in the tomatoes and add the green chilies and cook on medium until tomatoes have broken down and mixture is fairly smooth.
  • Step 9 Pour in the spinach puree, mixing well to fully combine. Cook for 3-4 minutes.
  • Step 10 Stir in the cream and cook for further 2-3 minutes.
  • Step 11 Add the garam masala, methi and lemon juice.
  • Step 12 Add the paneer pieces and cook for 3-5 minutes until paneer pieces have become fully hot.
  • Step 13 Enjoy x



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