Palak Paneer

Name: Palak Paneer
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500g Spinach Leaves, fresh, washed; 1 1/2 Green Chilies; 100ml Water, hot, for blanching and adjusting consistency; 2 tbsp Ghee, or neutral oil; 1 tsp Cumin Seeds; 1 medium Onion, finely chopped; 4 cloves of Garlic, minced; 2 centimeter (cm)s of Ginger, piece, minced; 1 medium Tomato, finely chopped; 1 tsp Ground Coriander; 1/2 tsp Turmeric Powder; 1/2 tsp Kashmiri Red Chili Powder; 1/2 tsp Garam Masala; 1 tsp Kasuri Methi, dried fenugreek leaves, crushed; 150ml Water, to adjust gravy; 1 1/4 tsp Salt, or to taste; 300g Paneer, cut into 2 cm cubes; 3 tbsp Fresh Cream; 1 tsp Lemon Juice, optional, to brighten

Creamy, gently spiced Palak Paneer: tender cubes of paneer bathed in a vibrant spinach gravy imbued with warm Indian spices and a touch of cream. Brightened with a squeeze of lemon, this comforting dish is perfect with steamed rice, naan, or roti.

Creamy, gently spiced Palak Paneer: tender cubes of paneer bathed in a vibrant spinach gravy imbued with warm Indian spices and a ... Show more

Traditional Indian Recipe

Health Grade

A · Excellent

Rating

4.3

Time

35 min

Price

2,09 €

Calories

402 kcal

vegetarian

low calorie

healthy

nutritious

Method

Prep the aromatics

Finely chop the Onion and Tomato, mince the Garlic and Ginger, and slit the Green Chilies lengthwise so they’re ready to go. Keeping everything in separate little piles or bowls makes the cooking move quickly and keeps the masala from overcooking while you chop.

Blanch the spinach

Bring the hot water to a boil in a pot, add the Spinach Leaves and the slit chilies, and blanch for 2 minutes until the leaves are vivid green and just wilted. Lift everything out right away and let the excess liquid drip off.

Blend the greens

Transfer the spinach and chilies to a jug-blender with a splash of the hot water and blend until completely smooth. Add a little more water only if the blades need help moving, and keep blending until the purée looks silky and even.

Cook the masala

Heat the Ghee in a pan over medium heat, then add the Cumin Seeds and let them sizzle for a few seconds. Add the chopped Onion with the Salt and cook for 6 minutes until soft and lightly golden, then stir in the Garlic and Ginger for 1 minute more. Add the Tomato, Ground Coriander, Turmeric Powder, and Kashmiri Red Chili Powder, and cook for 4 minutes until the tomato breaks down, the masala looks thick and glossy, and the ghee starts to separate at the edges.

Simmer the spinach

Stir the spinach purée into the pan, then add the remaining water a little at a time until the gravy reaches a smooth, pourable consistency. Crush the Kasuri Methi between your palms and stir it in, then simmer for 5 minutes so the flavors come together and the raw spinach taste mellows.

Finish with paneer

Lower the heat and gently fold in the Paneer cubes. Warm them through for 2 minutes, then stir in the Garam Masala and Fresh Cream until the curry turns smooth and rich. Finish with the Lemon Juice if you want a little brightness, taste once more, and serve right away.