Palak Paneer

Ingredients (Spices)

• 1-2tsp whole/ground cuman
• 1-2tsp whole/ground coriander
• 2 cloves, or 1/4 tsp ground cloves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (optional)

Ingredients

• 1-2 green chilies, finely chopped (adjust to taste)
• 4-5 garlic cloves, minced
• 1 inch piece of ginger, minced
• 250 grams of paneer, cubed
• 500 grams of spinach, fresh or frozen
• 1 medium yellow onion, finely chopped
• 4 tbsp tomato paste
• Cream or coconut milk (to taste)
• Cilantro for garnishing

Instructions (Whole spices)

• Toast whole spices: Heat a pan to high and drop the whole spices in. Toast these until fragrant, don’t burn them
• Grind whole spices: Using a coffee grinder or mortar pestle.

Instructions

• Prepare the Spinach: wash thoroughly to remove any dirt. Blanch the spinach in boiling water for 2-3 minutes, then plunge into ice water. This helps retain the vibrant green color. Drain the spinach and puree it in a blender to make a smooth paste. Set aside.
• Fry the Paneer: Heat 1 tablespoon of oil in a pan. Lightly fry the paneer cubes until golden brown. Set aside on a paper towel to drain excess oil.
• Add the onion: Heat 2-4 tablespoon of oil in a pan. Add the onion and cook until golden brown 7-10mins.
• Cook the Aeromatics: Reduce heat to medium/low and add the ginger, garlic and chili peppers to a pot and cook for 1-2mins.
• Add Spices: Add the Spice Mix and toast until fragrant.
• Add tomato paste: Let simmer for 10 mins, making the masala.
• Add Cream and Spinach: Add all spinach, add cream/coconut milk to taste.
• Add the paneer: This is the last thing to add, season with salt, pepper, extra garam masala and red chili powder to taste.

Reviews

• “A dream of a recipe” - Kevin