Palak Paneer
Spinach blanched and puréed with onion, garlic and ginger, then simmered with golden cubes of paneer.
Ingredients
Equipment: Heavy-based pan
Method
Blanch the spinach and green chilies in boiling water, then plunge into iced water and blend smooth.
Fry the paneer cubes in 1 tbsp oil until golden on two sides. Set aside.
Heat the remaining oil, add cumin, then onion; cook until soft and golden.
Add ginger-garlic paste and tomato; cook until soft.
Stir in the spinach purée and salt; simmer, then add paneer, garam masala and cream and warm through.
Cooking tips
- The ice bath keeps the spinach bright green.
- Soak fried paneer in warm water for 5 minutes to keep it soft.
Substitutions
- Paneer → firm tofu, with coconut cream to make it vegan
- Cream → 2 tbsp cashew paste
Serve with
Garlic naan or jeera rice.
Storage
Fridge up to 3 days.
Reheating
Warm gently; high heat dulls the colour.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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