Palak (Spinach) Paneer

Palak paneer is a very popular paneer (soft cottage cheese) dish from North India (Punjab). The paneer is cut into cubes, lightly pan fried and cooked in a mild/medium deliciously spiced, smooth vibrant green fresh spinach sauce. A family favourite in our house!

Serves 6-8 people

Ingredients

• 400g Spinach
• 1 medium sized cinnamon stick
• 2-3 garlic cloves
• Thumb size piece of ginger
• 2 x green chilli
• 6-8 cashew nuts
• 500g Paneer cubes (lightly pan fried)
• 2 tbsp. oil or butter
• 2 tsp cumin seeds
• 2 finely chopped small onions
• 2 tsp garlic paste ¼ tsp turmeric
• 1 tsp chilli powder
• 3 tsp coriander cumin powder
• 1 large fresh tomato
• Salt to taste
• 1 tsp kasuri methi
• ¼ tsp garam masala powder (optional)
• 2-3 tbsp. double cream

Instructions

Wash the spinach leaves thoroughly and add them to a pot of boiling water to blanch for about 3-4 minutes.

Strain spinach and reserve a cup full of water for later and immediately add the spinach to a pot of ice cold water for a couple of minutes. This helps retain the vibrant green colour of the spinach.

Drain the spinach and put directly into a blender with the garlic cloves, ginger, chillies, cinnamon stick and the cashews.

Blend everything together to make a lovely smooth puree.

Add very little water if needed.

Heat a large pan with the oil/butter.

When hot add the cumin seeds followed by the chopped onion and leave the onion to cook until golden brown in colour.

Next, add in the garlic paste and stir.

Then add turmeric, chilli powder, coriander cumin powder and salt to taste.

Stir everything and then add in the fresh tomatoes.

Mix everything well, cover the pan and leave the tomatoes to cook until soft.

Add the spinach paste and ½ cup of water (more if required) to the tomato mixture.

Let the sauce simmer and cook for about 10 minutes until it looks thicker.

Add in the garam masala (if using) to the sauce followed by the paneer cubes. Leave to cook for further 5-10 minutes.

Stir in the kasuri methi and mix well.

Lastly, stir in the double cream and serve with chapatti, naan or basmati rice and enjoy.