Palak Paneer Curry Recipe
Palak paneer recipe, an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy to make and absolutely delicious Indian curry. It is one of my favourite Indian dishes and this is my favourite recipe.
INGREDIENTS
Nutrition- 250g spinach leaves
- 220
- 2
- 1
- 3
- 1
- 1⁄2
- 20ml fresh cream
- 4tablespoons rapeseed oil
- 1teaspoon cumin seed
- 1⁄4teaspoon turmeric powder
- 1⁄2teaspoon red chili powder
- 1teaspoon cumin powder
- 1teaspoon coriander powder
- 1⁄2teaspoon garam masala powder
- 1⁄2teaspoon chili flakes (to garnish)
- 1⁄2
DIRECTIONS
- Bring a saucepan with water to boil and blanch the spinach for 1 minute, drain and cool down in ice water. This will keep the bright green colour on the spinach.
- Heat up 2 tbsp of oil in a pan, when hot add the cumin seeds they should sizzle immediately, add the onion, garlic, ginger and chillies, cook on medium flame until onion gets golden brown. Add the chopped tomatoes and cook until soft, turn off the flame and let it cool down.
- Blend this mixture together with the blanched spinach, you can add a touch of water if required to get a thick and smooth paste.
- Heat up 2 tbsp of oil in a pan, add the turmeric, red chilli powder, cumin and coriander and fry for some seconds until spices release their aroma, add the spinach paste cook for 2 minutes on a medium-high flame, then add water and cook for 5 minutes more, taste and add salt.
- Add the paneer to the gravy, mix well to coat the cheese cook for 5 minutes, then add the garam masala and the fresh cream, stir and cook on low flame for 2 minutes, then garnish it with chilli flakes and serve with hot naan or roti.