Palak Paneer
by Tavolino
A classic Indian vegetarian curry featuring soft, golden-fried paneer cheese cubes simmered in a rich, creamy, and vibrant spinach sauce seasoned with aromatic spices.
Ingredients
- Paneer 1 batch
- Ghee or butter 60 g
- Onions 1.5
- Fenugreek seeds 1 tsp
- Ground cumin 1 tsp
- Ground coriander 1 tsp
- Salt 0.75 tsp
- Black pepper 0.25 tsp
- Garlic cloves 2
- Ginger 2 tsp
- Tomatoes 2
- Green chilli 1
- Fresh spinach leaves 700 g
- Water 60 ml
- Cream 100 ml
- Lemon juice 1 tbsp
Preparation
- 1
Cut the paneer into 1.25 cm thick cubes.
- 2
Melt 30 g of ghee or butter in a non-stick pan over medium-high heat.
- 3
Fry the paneer cubes in the pan for 1.5 minutes per side until golden brown, then set aside.
- 4
In a large pot, melt the remaining 30 g of ghee or butter over medium heat.
- 5
Add 1.5 chopped onions, 1 tsp fenugreek seeds, 1 tsp ground cumin, 1 tsp ground coriander, 0.75 tsp salt, and 0.25 tsp black pepper. Sauté for 3 minutes.
- 6
Stir in 2 chopped garlic cloves and 2 tsp grated ginger, cooking for 2 minutes.
- 7
Add 2 diced tomatoes and 1 sliced green chilli, cooking for another 3 minutes.
- 8
Gradually add 700 g fresh spinach leaves and 60 ml water to the pot, stirring until the leaves wilt.
- 9
Simmer the spinach mixture for 10 minutes, stirring occasionally.
- 10
Pour in 100 ml cream and 1 tbsp lemon juice, cooking for 3 minutes while stirring gently.
- 11
Remove half of the spinach mixture and blend it into a smooth puree using a stick blender.
- 12
Return the pureed spinach to the pot and stir to combine.
- 13
Gently fold in the fried paneer cubes and serve.