Palak Paneer - Spinach and Paneer Recipe
Ready to eat: 30 min
Nia Bennett | Aug, 19 2018
A great way to include palak (spinach) into yours and your family’s diet is by including exciting flavours because this palak paneer recipe is a great way to try something new, but also adds something healthy and nutritious in your every day diet.
Here is how you make a simple and tasty spinach and paneer feast.
- 5 to 6 cups fresh spinach (palak)
- 1-1/2 cups fresh paneer (Indian cottage cheese)
- 1 chopped tomato
- 1 chopped onion
- 1/2 chopped green chili
- 1/2 teaspoon kashmiri chilli (for colour)
- 1 tablespoon ginger
- 1 tablespoon oil (vegetable or olive oil)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1 /2 teaspoon turmeric powder
- 2 teaspoon salt (adjust to taste)
- 1 teaspoon sugar
- 2 tablespoons heavy cream
- 10 cashews
- 1 teaspoon ghee
- 1 packet of chicken stock (Optional)
- 1 teaspoon tomato ketchup (Optional)
Prep: 10 min > Cook: 20 min > Ready to eat: 30 min
- Start by washing your spinach in cold water in a colander. The next step is called blanching which will help you retain the bright green colour of the spinach.
- Start by soaking your spinach in warm water, then soak it for 60 seconds and immediately use tongs and immerse this in cold water for a minute, to stop it from cooking any further.
- Now drain the water.
- Warm a pan and add one tablespoon of vegetable oil or extra virgin olive oil. Add cumin seeds, cook it for a few seconds, to this add chopped garlic, ginger, and chilli. Once this is light brown, add onions, and a pinch of salt then saute this till it is light brown and then add the spices and mix w
- After this step, you can now add chopped tomatoes, cook this for a minute till the oil separates. At this stage you could add chicken stock. Half cup of stock works best, you can add more if you prefer a liquid soup like consistency.
- Now blend the spinach and sauteed mixture into a blender.
- Place a pan on a low flame, now pour the thick spinach mixture into the pan. Cook it on low flame so the mixture does not splutter.
- To this add the cashew paste, one tablespoon of ketchup and ghee (optional).
- Now add the paneer and a tablespoon of cream, mix it well. At this point, add another teaspoon of salt or add more or less of salt as needed.
- Palak paneer is ready to be served and can be eaten with plain rice, flavoured rice, flat breads or as a hearty soup.