Palak paneer
This quick, easy recipe for puréed spinach, golden cubes of paneer and plenty of spices will become a veggie dinner staple.
Each serving provides 295 kcal, 27g protein, 12g carbohydrates (of which 7g sugars), 15g fat (of which 8g saturates), 5g fibre and 1.8g salt.
Ingredients
- 500g/1lb 2oz spinach
- 500ml/18fl oz boiling water
- 3 tsp cornmeal or fine polenta
- 4 tsp ghee or 6 tsp sunflower or rapeseed oil
- 400g/14oz paneer, cut into chunks
- 1 tsp cumin seeds
- 20²µ/¾´Ç³ú fresh root ginger, peeled and grated
- 20²µ/¾´Ç³ú garlic, finely chopped
- 125²µ/4½´Ç³ú onion, finely chopped
- 2–3 small green chillies, seeds in (bird’s eye or similar), chopped
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1 tsp salt
Method
Tip the spinach into a saucepan and pour over the water. Bring to the boil and cook for 4–5 minutes until tender. Drain, reserving 50ml/2fl oz of the cooking water. Transfer the cooked spinach to a bowl.
Add the cornmeal to the cooked spinach, along with the reserved water. Blend to a smooth purée with a stick blender. Set aside.
Heat 2 teaspoons of the ghee or oil in pan over a medium heat, then fry the paneer chunks until evenly browned on all sides. Transfer to a plate and set aside.
In the same pan, heat the remaining ghee or oil, then add the cumin seeds. As soon as they begin to sizzle, add the ginger and garlic and cook for 1 minute. Add the onion and chillies and cook for another 7–8 minutes on a medium heat until the onions are softened.
Stir in the turmeric, garam masala and salt and cook for 1 minute more. Stir in the puréed spinach, lower the heat and cover the pan. Cook for another 4 minutes, then add the cooked paneer and cook for a further 2 minutes.
Serve hot with a flatbread or plain rice.
Recipe Tips
Replace the spinach with chard, cavolo nero or kale, if you like.