Indian
Palak paneer
Velvety spinach with golden paneer.
- 35minutes
- 4servings
- 385kcal each
- 20gprotein
Ingredients
For 4 servings.
- Spinach 500 g
- Paneer 300 g
- Onions 1
- Tomatoes 1 medium
- Ginger garlic paste 1 tbsp
- Cream 60 ml
- Cooking oil 2 tbsp
- Garam masala 1 tsp
What you will need
Large pot for blanching, Bowl of cold water, Blender, Frying pan, Colander
Method
-
1
Wash the spinach 5 min
Remove thick stems and wash the spinach in plenty of water 2–3 times to remove grit.
Ready when: No sand at the bottom of the bowl.
-
2
Blanch 5 min
Bring a large pot of water to the boil. Add the spinach for 2 minutes only, then move it straight into cold water. This keeps it bright green.
Ready when: Leaves are wilted and bright green.
-
3
Blend 2 min
Squeeze out some water and blend the spinach with a few tablespoons of the cold water until smooth.
Ready when: A smooth green purée.
-
4
Sear the paneer 5 min
Cut the paneer into cubes. Heat 1 tablespoon oil and cook the cubes, turning, then soak them in warm water so they stay soft.
Ready when: Light golden sides.
-
5
Cook the base 10 min
In the same pan heat the rest of the oil. Cook chopped onion until golden, add ginger garlic paste for 1 minute, then chopped tomato and salt until soft.
Ready when: Soft, thick masala.
-
6
Combine and finish 5 min
Add the spinach purée and garam masala and simmer 3 minutes. Drain the paneer and fold it in. Turn off the heat and stir in the cream.
Ready when: Creamy, green and hot. Do not boil after adding cream.
Cook Palak paneer from what you already have.
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