Palak Paneer

I have gone through many recipes to find a version which retains the traditional flavours and textures without the heaviness of cream or butter! So here I present to you my tried and tested Palak Paneer, tasty, nutritious and just spot on 🙂

Prep time: 10 mins
Cooking time: 30 mins
No. of Servings: 3-4

Ingredients

For the Spinach

• 500g fresh baby spinach, washed and drained
• 3 tbsp oil
• 1 tsp cumin seeds
• 2 red onions
• 1 tsp salt
• 10-12 garlic cloves, minced
• 2 tbsp grated ginger
• 2 green chillies, roughly chopped
• 1 tsp ground coriander
• 1/4 tsp ground cumin
• good splash of water + more as needed

For the Paneer

• 350g Paneer, cubed
• 2 tsp oil
• 1/2 tsp turmeric
• 1/4 tsp chilli powder
• Pinch of salt

Method

1. In a deep wok or karahi, gently heat the oil and add the cumin seeds. Wait until they begin to sizzle and then add the onions.
2. Stir in the salt with the onions, cover and cook on medium heat until soft and golden. Stir in the garlic, ginger and green chilli and cook for 1-2 minutes.
3. Add the dry spices (coriander and cumin) and cook 1-2 minutes adding a splash of water. Simmer for another minute.
4. Add the fresh spinach, cover on low heat cook until wilted.
5. Stir the wilted spinach to coat with the onions and spice mixture. Remove from the heat and allow to cool slightly.
6. Transfer the cooked spinach to a large bowl and blitz to a rough pureed consistency and set aside.
7. To prepare the paneer, add the oil to the wok or karahi and heat gently. Add the paneer cubes together with the spices and salt. Stir fry until golden (approx. 4-5 minutes). Remove with a slotted spoon and transfer to a plate.
8. Return the spinach to the wok or karahi, add a little water cover and cook on low heat for 2-3 minutes. Remove the lid and cook for another minute.
9. Stir in the paneer cubes and cook uncovered for another 2 minutes.