Palak Paneer

Cubes of fresh paneer simmered in a velvety spinach gravy spiced with garam masala.

35 min 4 servings Medium indian

Ingredients

• 400 g fresh spinach
• 250 g paneer
• 1 pcs onion
• 2 pcs tomatoes
• 3 clove garlic
• 1 tbsp fresh ginger
• 3 tbsp sunflower oil
• 1 tsp cumin seeds
• 0.5 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt
• 60 ml cream

Steps

1. Bring a large pot of water to a boil.
2. Blanch 400 g of spinach in the boiling water for 1 minute.
3. Move the spinach to a bowl of ice water to keep it green.
4. Drain the spinach and blend it into a smooth purée.
5. Cut 250 g of paneer into 2 cm cubes.
6. Dice 1 onion and 2 tomatoes.
7. Mince 3 garlic cloves and 1 tbsp of ginger.
8. Heat 3 tbsp of oil in a pan over medium heat.
9. Fry the paneer cubes for 4 minutes until golden on all sides.
10. Move the paneer to a plate.
11. Add 1 tsp of cumin seeds to the same pan and cook for 20 seconds until they sizzle.
12. Add the onion and cook for 6 minutes until golden.
13. Add the garlic and ginger and stir for 1 minute.
14. Add the tomatoes, 0.5 tsp of turmeric and 1 tsp of salt.
15. Cook for 6 minutes until the tomatoes break down.
16. Pour in the spinach purée and stir well.
17. Simmer for 5 minutes on low heat.
18. Stir in 1 tsp of garam masala and 60 ml of cream.
19. Add the fried paneer to the sauce.
20. Simmer for 3 minutes.
21. Serve hot with rice or naan.