This is another great recipe for winter days. It’s warm, a little spicy, and the paneer (deliciously magical indian cheese) makes it extremely tasty and filling. It’s one of those curries that everyone loves, and because paneer is so versatile, you can change the spices up depending on what you prefer. Also, unlike most ‘palak paneer’ recipes, I haven’t used cream or milk to thicken up the sauce. I just used lemon instead to give it a rich and tangy twist.
What you need:
– 600g spinach leaves
– An onion
– 3/4 cloves garlic
– Tomato puree
– olive oil
– cumin seeds
– A handful of coriander
– 200g paneer (You can get this from most indian food shops. If you’re in the UK Marks & Spencers usually stock it in their cheese isle)
– curry powder
– red chilli powder
– daal masala
1. Cut the paneer into small cubes and set aside.
2. Thoroughly wash the spinach leaves and coriander, and boil them for about 3 minutes.
3. Put the leaves in a food processor and blend until you achieve a creamy consistency. Set aside.
4. Warm 4 tablespoons of oil in a large frying pan, and gently fry the paneer on a medium heat. Be sure to stir gently until all sides are a light brown colour.
5. Remove the paneer into a bowl and put a pinch of cumin seeds, 4 cloves of garlic, a few slices of ginger, and one chopped onion into the pan (add a tablespoon of oil if you need more.)
6. Allow to cook for 3 minutes and then add in the spinach on a medium heat. You may need to add a few drops of water into the spinach.
7. Cook the spinach for five minutes and then add in the paneer and 3 tablespoons of tomato puree.
7. Keep the spinach cooking until it starts to bubble. In this time, add 2 pinches of the following: salt,turmeric, red chilli powder, daal masala, curry powder.
8. When the spinach is bubbling, turn the heat off and add a large squeeze of fresh lemon juice.
This amount should serve about 3/4 portions. It’s great with rice, but you can always opt for naan bread instead. If you like this one, check out my creamy paneer recipe too. I hope you enjoy!
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