Meals · Punjab

Palak Paneer

Soft paneer in a bright green spinach gravy with garlic, green chilli and a little cream.

Prep 15 min · Cook 20 min · Total 35 min · Serves 4

Ingredients

Gravy

• 2 bunches Spinach, washed and stemmed
• 2 Green chillies
• 2 tbsp Ghee
• 1 tsp Cumin seeds
• 1 Onion, finely chopped
• 6 cloves Garlic, chopped
• 1 inch Ginger, grated
• 1 Tomato, chopped
• 1 tsp Garam masala
• 1 tsp Salt

To finish

• 250 g Paneer, cubed
• 3 tbsp Fresh cream
• 1 tsp Kasuri methi

Method

1. Blanch the spinach. Drop the spinach and chillies into boiling water for 2 minutes, then straight into iced water to keep the colour. Blend to a smooth purée.
2. Fry the base. Heat the ghee, crackle the cumin, then fry the onion until golden. Add garlic and ginger for a minute, then the tomato until soft.
3. Simmer. Stir in the spinach purée, garam masala and salt with a splash of water. Simmer 4 to 5 minutes; longer turns it dull.
4. Finish. Fold in the paneer, cream and crushed kasuri methi. Serve with phulkas or jeera rice.