Easy Palak Paneer
A delicious, vegetarian Indian dish that features paneer and fresh baby spinach.
Servings: 4 people
Calories: 600kcal
Ingredients
- 200 grams paneer freshly made or store-bought
- 200 grams fresh baby spinach rinsed and roughly chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 piece fresh ginger grated
- 200g chopped or blended tomatoes canned or fresh
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp ground coriander
- 100 ml water
- 200 ml heavy cream
Instructions
- Cut the paneer into cubes and gently fry until golden brown in a bit of sunflower oil. Set them aside on a plate covered with a paper towel to absorb any extra oil.
- Sweat the onion until transparent in some ghee or sunflower oil. Add all the spices to the onion, then cook on medium heat for a minute or two until the spices are lightly toasted and fragrant. Add the ginger and the garlic, stir, and then add the water and keep stirring until it has evaporated.
- Add the tomatoes, and let simmer for 10/15 minutes, until the tomato mixture is nicely spiced, thick, and slightly reduced. Season with salt and pepper.
- Throw in the spinach, then cook for about 10 minutes, until wilted and cooked down.
- Add the cream, cook for another 10 minutes on low, then add the paneer and cook until warmed through, for about 5 or 10 minutes.
Notes
You can either serve it immediately or let it hang out a bit for the flavors to develop properly. Serve it on top of rice or with a warm, whole-wheat chapati.