Palak Paneer
One of the most famous Indian curry vegetarian dishes, you can find this in any Indian restaurant in any part of India. Not to mention how simple it is to make yet it’s so healthy, loaded with all the goodness of spinach and spiced and high protein from paneer. A delicious and flavourful dish made with blending palak or spinach and spices into a fine paste, then adding paneer (cottage cheese) to make the perfect combination of spices and flavours.
It is one of my most favourite vegetarian curry if you ask me. Everyone at home loves it too. It pairs perfectly well with naan which I would love, or any type of rice too. Serve with jeera rice (cumin rice) or simple naan or Chapathis, this dish is amazing!
Not to be confused with Saag paneer or saag aloo that you would find in most of the Indian restaurants here, Saag is a Punjabi dish which translates to leafy greens, which is a mix of mustard leaves and spinach. This dish is made just using spinach and not any other greens.
To maintain the beautiful green colour of the spinach blanching it in hot water then ice cold water retains it's beautiful lush green colour. If you are in a hurry you can skip this step, I have many times when there are hungry tummies waiting, but if you have few extra mins I would definitely recommend this step.
I have a vegan version of this same curry using Tofu, it works well too. You can find the recipe here.
Tofu and Spinach curry - Tofu palak
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Kidney beans curry or Rajma Masala
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Love and hugs
S
| Prep Time: | Under 30 mins |
| Servings: | Serves 3 to 4 |
- 250 grams spinach, washed.
- 1 green chilli (optional)
- 1/2 cup water
- 200 grams paneer diced
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 1 tbsp ginger and garlic paste
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander powder
- 1/2 tsp freshly ground pepper
- 1/2 tsp Kasuri methi (dried fenugreek leaves)
- 1 tsp whole cumin
- 1 bay leaf
- 1 tsp ghee or butter
- 2 tbsp fresh cream
- Sea salt Salt to taste
- 1/2 cup water
To blend -
For the curry -
- Blanch the palak in kettle boiled water for about three minutes in large heatproof bowl for three minutes, then add it to a large bowl of ice bath, this step is optional, however it retains the lovely green colour of the spinach. Then add it to your Food Processor’s along with 1/2 cup of water and blend into a fine paste. If not you can add a tsp of ghee or butter and pan fry the spinach until wilted, then add to the blender along with 1/2 cup of water and blend into fine purée. Set aside.
- In a skillet or non stick pan add a tbsp of ghee and once warm, add the paneer and stir fry for 4 to 5 mins until brown on sides, remove and set aside.
- In the same pan add 1/2 tsp of ghee or butter add the cumin seeds and wait until it splutters, add the bay leaf and sauté for a minute. Add the onion and fry until translucent for 3 to 4 mins.
- Add the ginger and garlic paste continue sautéing until the raw smell from the ginger and garlic goes.
- Next add the tomatoes and fry until the water from the tomatoes starts to disappear, add all the ground spices - turmeric, cumin, coriander, pepper, garam masala and salt. Stir well to combine. Once the oils from the mixture starts to separate add the ground spinach purée and mix well. Add 1/2 cup of water to the blender and get all the mixture out to the pan.
- Mix everything well, lower the heat and let the spinach cook for about 5 to 6 mins.
- Next add the fried paneer, mix well. Add the fresh cream and stir gently. Turn off the heat and serve with naan or rice. Enjoy
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