Palak Paneer IV (Paneer in a Mildly Spiced Spinach Sauce)
Palak Paneer IV (Paneer in a Mildly Spiced Spinach Sauce) is a traditional Indian recipe for a classic curry of paneer cheese in a spiced spinach base finished with cream. The full recipe is presented here and I hope you enjoy this classic Indian version of: Paneer in a Mildly Spiced Spinach Sauce (Palak Paneer IV).
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Ingredients:
300g spinach, washed
1 tbsp grapeseed oil or any neutral oil of your choice
1 Red Onion, chopped
½ teaspoon cumin seeds
¼ teaspoon fennel seeds
1 garlic clove, minced
½ teaspoon minced ginger
1 tomato, chopped
½ teaspoon red chilli powder
¼ teaspoon ground coriander seeds
½ teaspoon garam masala
2 tablespoon kasuri methi (dried fenugreek leaves)
2 green chillies, slit in half
300g paneer cheese, cubed
salt, to taste
4 tbsp double cream
Method:
Pour about 1.25l water into a large heavy-based pan and bring to a boil. Add the spinach leaves an once they’ve wilted turn into a colander then refresh under cold, running, water.
Set a heavy-based pan or kadhai over medium-high heat. Add the oil and once hot use to fry the cumin and fennel seeds, stirring, for about 2 minutes until aromatic and golden brown. At this point add the onions, garlic and ginger. Fry until the onions are soft and turning golden brown (about 8 minutes) but don’t let them caramelise.
Now add in the chopped tomatoes, chilli powder, ground coriander seeds and garam masala. Cook until the tomatoes begin to break down into a sauce.
Turn the wilted spinach into a food processor, pulse to chop then process until almost smooth. Scrape into the pan with the other curry ingredients then add the green chillies and kasuri methi. Let the ingredients cook together for a couple of minutes. Now add in the paneer cheese cubes, season with salt and mix everything to combine.
Take off the heat and add the cream, stirring everything to combine.
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