Recipes / Palak paneer
North India
Palak paneer
Good palak paneer is green, not khaki. The trick is to cook the spinach as little as possible: blanch it, cool it fast, blend it, and give it only a few minutes in the pan at the end.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
Method
- Bring a large pot of water to the boil. Drop in the spinach and blanch for 2 minutes, then lift it straight into the iced water. This keeps the colour.
- Squeeze the spinach lightly and blend it with the green chillies to a smooth purée. Add a few spoons of the iced water if the blender needs it.
- Put the paneer cubes in hot salted water for 10 minutes to soften while you make the masala.
- Heat the ghee in a pan. Add the cumin seeds, then the onion, and cook until golden. Add the ginger-garlic paste for a minute, then the tomatoes, turmeric and coriander powder. Cook until the tomatoes are completely soft, about 6 minutes.
- Pour in the spinach purée with ¼ cup water and some salt. Simmer for 4 to 5 minutes, no longer.
- Drain the paneer and add it with the garam masala, crushed kasuri methi and cream. Simmer for 2 minutes and serve straight away.
Roop’s notes
- Cooking the spinach too long is what turns it dull and bitter.
- For a vegan version, use firm tofu and a spoon of cashew paste instead of cream.
- Serve with phulka roti or jeera rice.
