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Palak Paneer

Soft paneer in a smooth, bright green spinach gravy with onion, ginger, garlic and a touch of cream. A North Indian favourite for roti or rice.

Ingredients

• 2 bunch spinach (palak), about 500 g, washed
• 250 g paneer, in cubes
• 2 green chillies
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 tbsp ginger, grated
• 4 garlic cloves, chopped
• 1 tsp cumin seeds
• ½ tsp kashmiri red chilli powder
• ½ tsp coriander powder
• ½ tsp garam masala
• 1 tsp kasuri methi, crushed
• 2 tbsp fresh cream
• 2 tbsp ghee or oil
• salt to taste

Method

1. Blanch the spinach in boiling salted water for 2 minutes, then plunge into ice-cold water. This keeps the colour bright.
2. Drain and blend the spinach with the green chillies to a smooth puree, using very little water.
3. Heat ghee and add cumin seeds. When they splutter, add onion and fry till golden, about 6 minutes.
4. Add ginger and garlic and fry 1 minute. Add tomato, chilli powder, coriander powder and salt. Cook 4 minutes till soft.
5. Pour in the spinach puree and 0.25 cup water. Simmer 4 to 5 minutes. Do not cook longer or it turns dark.
6. Add the paneer, garam masala and kasuri methi. Simmer 2 minutes.
7. Stir in the cream and switch off. Serve hot with roti, naan or jeera rice.

Tip: Soak the paneer in warm salted water for 10 minutes before adding. It stays soft and takes in the salt.