Palak Paneer

Method

1. 1
   • spinach500 g
   • water2 tbsp

   Blend the spinach puree — Blanch the spinach in boiling water for 2 minutes, then drain and plunge into cold water. Blend to a smooth puree and set aside.

   ⏱3 min
2. 2
   • paneer400 g
   • ghee2 tbsp

   Fry the paneer — Heat 1 tbsp ghee in a pot and fry the paneer cubes over medium heat until lightly golden on all sides, about 3-4 minutes. Remove and set aside.

   ⏱4 min
3. 3
   • ghee2 tbsp
   • onion1
   • garlic3
   • fresh ginger1 tbsp
   • tomato2
   • fresh chilli1
   • ground cumin1 tsp
   • ground coriander1 tsp
   • ground turmeric½ tsp

   Cook the tomato base — In the same pot, heat the remaining ghee and sauté the onion until soft and golden. Add the garlic, ginger and chili pepper and cook for 1 minute, then stir in the tomato, cumin, coriander and turmeric. Cook for 6-8 minutes until the tomato breaks down into a thick paste.

   ⏱8 min
4. 4
   • paneer400 g
   • spinach500 g
   • garam masala1 tsp
   • salt1 tsp
   • water2 tbsp

   Simmer in the spinach puree — Stir in the spinach puree and 2 tbsp water, season with salt, and simmer for 5 minutes. Fold in the fried paneer and garam masala and heat through for 2 minutes.

   ⏱5 min
5. 5
   • heavy cream3 tbsp
   • salt1 tsp

   Finish with cream — Stir in the cream, adjust salt to taste, and serve hot with warm flatbread or steamed rice.