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
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
- 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.
- 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.
- Add the dry spices (coriander and cumin) and cook 1-2 minutes adding a splash of water. Simmer for another minute.
- Add the fresh spinach, cover on low heat cook until wilted.
- Stir the wilted spinach to coat with the onions and spice mixture. Remove from the heat and allow to cool slightly.
- Transfer the cooked spinach to a large bowl and blitz to a rough pureed consistency and set aside.
- 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.
- 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.
- Stir in the paneer cubes and cook uncovered for another 2 minutes.