This palak paneer recipe is one of my favourite things to eat at the moment. The Ganga Cafe, Kuala Lumpur changed my opinion of Indian cuisine. I had always loved it but the way that it was made there, with fresh ingredients and no hidden nasties made even the simplest of dishes exceptional.
The success of this recipe is in the blanching of the spinach. This cooks it quickly and cools it before you blitz it. It not only keeps more of the nutrients in the spinach but also keeps the bright green colour instead of it turning brown.
Palak Paneer Recipe
Ingredients
Palak Puree
- 250g Spinach
- Hot water
- Ice and cold water
- 1 Green Chili
- 2 Garlic cloves
- Thumb sized ginger chopped small
Paneer
- 1 tbsp oil
- 1 medium-sized onion diced
- 1 medium tomato chopped
- 4 garlic cloves crushed
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp garam masala
- 2 bay leaves
- 200g paneer cubed
- water if needed
- salt to taste
- 2 tbsp cream
Prep > 10 mins Cook> 20 mins
- Soak the spinach in the hot water, turning it in the water with tongs until it is wilted. Remove from the water and place in an ice bath to stop it from cooking.
- Add the spinach and all the palak puree ingredients to a blender and blitz until smooth.
- Heat the oil in the pan and add the cumin until it starts to release an aroma. Add the bay leaves and onion. Cook through on a medium heat.
- Add the garlic for 2 minutes then add the tomatoes and cook for a further 2 minutes. Add the turmeric and chilli powder, cooking for a further minute.
- Add the palak paste to the pan and stir through, cooking for 7 minutes and season to taste. When seasoned add the garam masala and any water if it’s too thick.
- Stir well and add the paneer, don’t cook for too long as it will disappear.
- Add the cream, stir thoroughly and serve.\
