Palak Paneer is a traditional Indian recipe for a curry of spinach and paneer (curd cheese). The full recipe is presented here and I hope you enjoy this classic Indian dish of: Palak Paneer.
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Ingredients:
400g spinach leaves, trimmed, washed and patted dry
350g paneer cubes
2 medium onions, finely chopped
2 garlic cloves, chopped
1cm length of ginger, grated
3 green chillies, cut into rings
2 tomatoes, finely chopped
1 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
1 tsp methi (fenugreek) curry leaves
1 tsp garam masala
1/2 tsp single cream
4 tbsp oil
salt and black pepper, to taste
Method:
Add 1 1/2 tsp oil to a wok or deep frying pan and stir-fry the paneer until nicely golden brown all over. Remove from the pan and set aside.
Meanwhile, blanch the spinach in lightly-salted boiling water until just tender (1 minute should suffice). Drain the spinach then grind or pound to a fine paste and set aside.
Add 2 1/2 tbsp oil to the wok and fry the onions, garlic, ginger and chillies until the onions become translucent (about 5 minutes). Add the tomatoes and continue cooking until the mixture splits (ie the oil separates). Now add the chilli powder, ground cumin and coriander seeds. Fry for about 2 to 3 minutes then add the spinach paste, Methi leaves and the garam masala. Bring the mixture to a boil then add the cream and fried paneer.
Spoon the mixture into a serving bowl and serve with roti (Indian flatbread).
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