Palak Paneer (Spinach Cheese Curry)
Spinach, coconut milk and tomatoes simmered on the stove and spiced with garam masala and chilli for a South Asian dish.
35 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 20 min · 35 min total
- medium
- 1
Paneer (cheese): Bring milk to a boil and add lemon juice or vinegar. Wait until milk clots (if it doesn't right away simply add more lemon juice or vinegar).
- 2
Place a kitchen towel/muslin cloth in a colander and sieve clotted milk through it. Let cool and drain for about 5 minutes.
- 3
Press milk solids togehter and form a ball. "Rope up" the cloth tightly, fill heavy pan or pot with water and pin down/press paneer cheese for about 2 hours.
- 4
Free paneer from cloth then and cut in half inch sized cubes. Heat 2 TB oil in a non stick frying pan and fry paneer until crispy golden brown. Let rest on a plate.
- 5
Curry: Mix together all spices in a bowl. Chop spinach and deseeded tomatoes. Heat oil in pan and add minced garlic, grated ginger and chopped onions. Let fry until translucent.
- 6
Add spices and let roast for about 30 seconds. Add spinach and stir until it wilts. Add coconut milk.
- 7
Bring to a boil and stir. Add paneer and tomatoe cubes and let cook until heated through.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
