Palak Paneer
Savor the creamy richness of Palak Paneer, where fresh spinach and paneer unite in a flavorful, spiced delight.
Ingredients
- 500 g fresh spinach
- 300 g paneer
- 2 onions
- 3 tomatoes
- 3 garlic cloves
- 1 piece ginger, 3 cm
- 1 green chili
- 2 tsp cumin
- 2 tsp garam masala
- 2 tbsp neutral oil
- 1 dl cream
- 1 tsp salt
How to make it
- Blanch the spinach in a large pot of boiling water for 1 minute until bright green, then lift it out and plunge it into cold water. Squeeze it dry and blend it to a smooth green purée.
- Cut the paneer into cubes. Heat 1 tbsp oil in a wide pan and fry the paneer on all sides until pale gold, then set it aside.
- Finely chop the onions, tomatoes, garlic, ginger and green chili. Heat the remaining oil in the same pan, add the cumin, and let it sizzle for a few seconds.
- Add the onions and cook them over medium heat until soft and golden at the edges. Stir in the garlic, ginger and green chili and cook for 1 minute until fragrant.
- Add the tomatoes and salt, cook until they break down into a thick masala, then stir in the spinach purée and simmer for 4 minutes until the sauce looks glossy and deep green.
- Stir in the garam masala and cream, then fold in the paneer and warm everything through for 2 minutes. Serve in a shallow bowl with the paneer pieces sitting in the thick spinach sauce.
