Shilpa cooks

Palak Paneer (Spinach and cottage cheese curry)

Palak Paneer (Spinach and cottage cheese curry)
Preparation time:
15 minutes
Cooking time:
15 minutes
Serves:
4

A delicious and flavourful dish made by blending palak or spinach into a fine paste along with paneer (cottage cheese) and aromatic spices, this recipe is so tasty and one of India’s favourite dishes. Easy to make and serve with naan or rice.

  • Ingredients

    For the curry paste:
    • 250g spinach, washed.
    • 1 green chilli (optional)
    • 1/2 cup water
    For the curry:
    • 200g 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 
  • Method

    • Blanch the palak in kettle-boiled water in a 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 Kenwood Multipro Compact Food Processor’s blender 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 nonstick pan, add a tbsp of ghee, and once warm, add the paneer and stir fry for 4 to 5 mins until brown on the 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 and 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, and mix well. Add the fresh cream and stir gently. Turn off the heat and serve with naan or rice. Enjoy

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