Palak paneer (spinach and paneer curry)
This is my recipe of palak paneer where chunky paneer pieces are doused in a luscious spinach based curry - tastes best with Indian flatbreads
Equipment
- Shallow cooking pot
Ingredients
- 300 g spinach leaves blanched
- 250 g paneer diced
- 1 large onion finely chopped
- 1 large tomato finely chopped
- 3-4 cloves garlic crushed
- 1 inch ginger crushed
- 3-4 fresh chilis optional
- 1 tsp cumin seeds
- 1 bay leaf
- 2 dried chilis
- ½ tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2-3 tbsp kasuri methi crushed
- 2 tbsp ghee
- 1 tbsp oil
- salt to taste
For garnishing
- 2 tbsp coriander leaves chopped
- 2 tbsp fresh cream
Instructions
- Blend the blanched spinach leaves and the chilis (if using) to a smooth paste and set it aside
- Heat the ghee and the oil together in a shallow cooking pot and add the bay leaves, dried chilis and cumin seeds
- Once they are well roasted, add the onions and let them turn soft. Then add in the crushed ginger and garlic, fry out until no more raw
- Next add the tomatoes, mix well and cook until they turn mushy
- Mix all the spice powder together with 4-5 tablespoons of water and pour it in the onion-tomato mixture. Fry until oil releases, over medium flame
- Add the kasuri methi and cook for another couple minutes and then add the spinach puree´ along with ½ cup water and salt to taste. Mix well, let this come to a simmer and then add the diced paneer
- Mix well and cook on a medium-low flame for another 5 minutes. Turn the flame off and add the coriander leaves and drizzle some fresh cream over
- Serve the palak paneer (spinach and paneer curry) hot with rotis, naans or any Indian bread of choice. Enjoy!
Notes
- To blanch the spinach leaves, add cleaned and washed leaves to a pot of boiling water for just 2-3 minutes and then immediately remove and immerse in cold water. This process will help retain the green colour too
- You could also pan fry the diced paneer with some salt and turmeric before adding it to the curry. However, I prefer adding it, without frying it
- The coriander leaves and fresh cream are optional
- g - grams
- tsp - teaspoon
- tbsp - tablespoon