Indian cottage cheese over a vibrant green spiced spinach sauce and finished with a splash of cashew cream.
Indian cuisine, indian food, indian paneer, palak paneer, spinach sauce
green chilies (thai peppers)
adjust to your spice level
diced or blended
diced or puree
kasuri methi (dried fenugreek leaves)
(optional but recomended if available)
soaked in warm water & blended to a paste
green cardamom pods
Add a teaspoon oil in a pan and add the sliced green chilies and spinach leaves. Cook the leaves until just wilted, but avoid overcooking to retain its vibrant green color. Set aside to cool.
Once cooled blend the spinach and green chilies to a smooth puree.
To make the gravy- heat oil in a pan and add the whole spices. as soon as they begin to splutter add the onions and sauté on medium high heat until they turn translucent.
Add the ginger garlic paste and fry until the raw smell goes away.
Add the tomatoes and season with salt. cook the tomatoes down until they turn mushy.
The add the kasuri methi and spice powders and fry the mixture until it starts releasing oil.
Pour in half a cup of water and stir until the mixture thickens.
Lower the heat and add the spinach puree. mix well until it comes to a gentle simmer.
(optional) Pan fry the paneer cubes with 1-2 tsp oil for 2-3 mins until golden on each side in a separate pan. Add the paneer cubes to the spinach mixture and turn off the heat.
Add the cashew paste mixed with the cream and stir it in for added creaminess. Reserve some for garnish.
- If you can't find Indian Paneer, Tofu or mini mozzarella balls work as a good substitute.