Palak Paneer
Indian cottage cheese over a vibrant green spiced spinach sauce and finished with a splash of cashew cream.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Ingredients
- 1-1.5 cups Paneer*
cubed - 3- 4 cups Spinach packed
- 2-3 tbsp oil/butter as needed
- 2-3 green chilies (thai peppers) adjust to your spice level
- 3/4 cup onion diced or blended
- 1 tsp garlic-ginger paste
- 1/2 cup tomatoes diced or puree
- 1/2 tsp kasuri methi (dried fenugreek leaves) (optional but recomended if available)
- 8 cashews soaked in warm water & blended to a paste
- 1/4 cup heavy cream
Whole Spices:
- inch cinnamon stick
- 2-3 green cardamom pods
- 2-3 cloves
- 1/4 tsp cumin seeds
Powdered spices
- 1 tsp coriander powder
- 1/2 tsp garam masala
Instructions
- 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.
Notes
- If you can't find Indian Paneer, Tofu or mini mozzarella balls work as a good substitute.