Perfect Palak Paneer

  • 1review
  • 36saves
  • 45min

About this recipe: This dish combines fresh spinach and paneer in a creamy curry. It is absolutely wonderful with basmati rice or naan. The key is in the spices.

MC

Ingredients

Serves: 4 

  • 6 tablespoons ghee
  • 700g fresh spinach
  • 2 cloves garlic, chopped
  • 3 medium onions
  • 1 tablespoon grated fresh ginger root
  • good quality cooking oil
  • 2 dried red chile peppers
  • 3 tablespoons minced garlic (or 6 fresh cloves diced)
  • 1/2 cup finely chopped onion
  • 2 tablespoons ground cumin seeds
  • 2 teaspoons ground cumin
  • 2 tablespoons garam masala (indian spice)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground tumeric
  • 1 teaspoon ground turmeric
  • 3 tablespoons crushed/grated ginger
  • 3/4 cup cream
  • 3 fresh green chillies
  • 3 pounds fresh spinach, torn
  • 500g chopped tomatoes (fresh or from a tin)
  • 1 large tomato, quartered
  • 125ml soured cream or Greek yoghurt
  • 4 sprigs fresh coriander
  • 400g paneer
  • 1/4 kg paneer
  • coarse sea salt to taste

Directions

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a large saucepan heat 3 tablespoons of ghee and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
  2. Finely chop spinach, rinse well and drain only lightly.
  3. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and fresh coriander (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
  4. Chop onions and saute in oil in a large pot (I use a stock pot that you would use for soup - you need a large pan for when you add the spinach later) over medium heat until translucent but not browned.
  5. In a medium frying pan heat 3 tablespoons of ghee over medium heat, and fry paneer until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
  6. Add garlic, cumin, garam masala, tumeric, ginger and chillies to the onions and saute for 2-3 minutes, or until aromatic (add another dash of oil if the pot is getting dry, and turn down the heat if anything is burning).
  7. Add chopped spinach and with the onions and spices, then put the lid on the pot and steam until spinach softens and wilts (you may need to add a little water here, 100ml or so, to effectively steam).
  8. Stir through tomato until tomato is heated through.
  9. Remove from heat and blend sauce in a food processor or blender until smooth and thick.
  10. Chop the paneer into 1-2cm cubes and lightly pan-fry the paneer over medium heat until just starting to turn golden (do not overcook the paneer otherwise it will go rubbery).
  11. Return palak sauce to the pot and stir through the soured cream or yoghurt untill combined.
  12. Stir through the paneer and continue to simmer sauce for 5-10 minutes before serving.
  13. Serve with chilli cheese naan bread and basmati rice. ENJOY!

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Reviews (1)

purnimap
5

i think the sequence no. is jumbled!! - 02 Feb 2013

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