Palak Paneer

100% one of my all time favourite vegetarian dishes!


An Indian spinach and cheese curry that’s lightly spiced, has a beautiful rich green colour, packed full of iron and oh so comforting!

Ingredients

  • 400g spinach
  • 200g paneer
  • 2 green chillies
  • 1 tomato
  • 2 medium red onions
  • 1″ piece of ginger
  • 6 cloves of garlic
  • 8 cashew nuts
  • 1/4 tsp cumin seeds
  • 2 cardamom pods
  • 1″ stick of cinnamon
  • 1 bay leaf
  • 3 cloves
  • 1/4 tsp turmeric
  • 3/4 tsp chilli powder
  • 1 tsp garama masala
  • 1 tsp methi aka fenugreek leaves

Method

1 .Dice the paneer into cubes and soak them in hot water for 15 minutes, then drain and set aside. This magic process will make them super soft and give a luxurious mouth feel when eating.

2. Wash the spinach and blanch it in boiling water, it will take no more than a minute maximum, don’t overcook the spinach or it will taste bitter! Once you have cooked the spinach transfer it immediately into ice cold water to stop the cooking process.

3. Once it’s cooled down, drain it and blend it along with the cashew nuts and three cloves of garlic. You will end up with an amazing Hulk green coloured smooth paste, set this aside for now.

4. Heat three tablespoons of oil in a pan on a medium heat, add the whole spices (cumin seeds, cardamom, cinnamon, bay leaf and cloves.) Once they are heated through and you can spell their heady aromas, add the red onions to saute for about two minutes, follow that with a paste made from the garlic & ginger and sliced green chilli. Cook this for a few minutes on a low-medium heat whilst stirring here and there, until the raw ginger and garlic smell has gone.

5. Add your tomato, salt and remaining spices (tumeric, chilli powder & garam masala). Cook on a low heat until the tomato has softened and the spices are cooked through. If you like, you can add a splash of water to ensure the spices do not burn.

6. Now add in your Hulk spinach smoothie into the spiced up onions, along with 120ml of water, stir well to combine it all and let it simmer for three minutes. After that, throw in the paneer and methi, stir and let heat through for another three minutes. Done!

Serve in a nice big bowl and garnish the curry with a swirl of cream, a spritz of lemon juice and some julienne ginger.

TOP TIPS

For a vegan alternative you can swap the paneer for tofu and either omit the cream garnish or use coconut milk!

If you like your paneer on the crispy side, instead of soaking it in hot water you can fry them until golden and add them as you would the soaked version.

If you give this recipe a go don’t forget to let me know!

Feedback is always welcome

Bon Appétit!

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