Palak Paneer

A beloved staple in North Indian cuisine, Palak Paneer is hearty, warming and packed full of nutrients. Palak means ‘spinach’ in Hindi, while paneer is an Indian cottage cheese. This creamy curry can be devoured with naan, roti or rice – whatever your taste buds desire. It’s also the perfect way of slipping some greens into your meal.

Thank you to Cook with Manali for this delicious recipe!

Ingredients

350 grams Homestyle Salads spinach
1 medium tomato
5 large garlic cloves (3 whole and 2 finely chopped)
1 inch ginger
1 green chilli
1 tablespoon oil
1 large onion
½ cup water
¾ – 1 teaspoon garam masala
¼ teaspoon turmeric powder
¼ teaspoon red chilli powder
Salt to taste
2 – 3 tablespoons heavy cream
225 grams paneer (cut into cubes )
½ tablespoon kasuri methi (crushed, dried fenugreek leaves)
Lemon juice to taste
½ teaspoon sugar (optional)

Method

Add the salt and spinach leaves to a pot of boiling water.
Blanch the spinach leaves for 2 to 3 minutes until wilted. Take them out and put them in ice cold water.
Add the blanched spinach, tomato, 3 cloves of garlic, ginger and green chilli to a blender. Puree to a smooth paste and set aside.
Heat a pan on medium heat. Once hot, add the oil and then add the remaining 2 cloves of chopped garlic. Sauté for a few minutes until it starts changing colour.
Add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent.
Add in the prepared spinach puree and mix. Also add the water.
Cover the pan and cook for 10 minutes on medium heat. Stir at regular intervals to avoid sticking at the bottom.
Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute.
Add ½ teaspoon of sugar at this point if you like.
Add the heavy cream and mix.
Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi, and mix.
Serve hot with naan, roti or rice.

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