Palak Paneer Curry

Name: Palak Paneer Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 250 g spinach leaves; 220 g panir; 2 tomatoes; 1 onion; 3 garlic cloves; 1 green chili; 0.5 inch ginger; 20 ml fresh cream; 4 tbsp rapeseed oil; 1 tsp cumin seed; 0.25 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp cumin powder; 1 tsp coriander powder; 0.5 tsp garam masala powder; 0.5 tsp chili flakes; 0.5 tsp salt

Spinach, panir and tomatoes come together in this South Asian curry, fragrant with chilli and ginger and simmered on the stove. It's finished with chilli flakes.

40 min · Serves 2 · Medium

Method

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Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

1
Bring a saucepan with water to boil and blanch the spinach for 1 minute, drain and cool down in ice water. This will keep the bright green colour on the spinach.
1 min
2
Heat up 2 tbsp of oil in a pan, when hot add the cumin seeds they should sizzle immediately, add the onion, garlic, ginger and chillies, cook on medium flame until onion gets golden brown. Add the chopped tomatoes and cook until soft, turn off the flame and let it cool down.
3
Blend this mixture together with the blanched spinach, you can add a touch of water if required to get a thick and smooth paste.
4
Heat up 2 tbsp of oil in a pan, add the turmeric, red chilli powder, cumin and coriander and fry for some seconds until spices release their aroma, add the spinach paste cook for 2 minutes on a medium-high flame, then add water and cook for 5 minutes more, taste and add salt.
5
Add the paneer to the gravy, mix well to coat the cheese cook for 5 minutes, then add the garam masala and the fresh cream, stir and cook on low flame for 2 minutes, then garnish it with chilli flakes and serve with hot naan or roti.