Fresh spinach and paneer (Palak Paneer)
The spinach and potatoes/paneer dish is one of my usual orders. I like how the perfectly balanced spices bring out the flavour of relatively bland ingredients such as the spinach and the paneer.
30 mins
Easy
Serves 5
Ingredients
500g paneer (cut into 2cm cubes)
500g fresh spinach leaves
400g cherry tomatoes, halved
1 tsp tomato purée
1 x large onion, finely chopped
5 cloves of garlic, crushed
1 green chili, finely chopped
1 tsp brown sugar (or to taste)
1 x inch cube of grated/chopped ginger
1 1/2 tsps ground turmeric
1 1/2 tsps cumin
1 1/2 tsp ground coriander
1/2 tsp chilli powder
Salt to taste
Rapeseed oil for frying (or plain vegetable oil)
How to make
- Lightly season the paneer cubes with salt and fry them until golden on each side (adds to the texture).
- Stir fry the onions until golden, add ginger, garlic and green chilli. After that, add in the cherry tomatoes and tomato puree, cook until softened.
- Next, add the spices (ground coriander, cumin, turmeric, chili powder) and salt. Remember to taste while you cook. That’s the best part!
- Return the paneer into the pan, stir to coat them with the sauce. Allow them to heat through.
- Finally, add the spinach, one handful at a time. Allow each batch to wilt before adding more. Cook for a further 5 minutes or so to allow the spinach and paneer to soften and soak up the yummy flavour!
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