House recipe
🥬 Palak paneer
Wilted spinach blended into a gently spiced sauce, with pan-fried paneer folded through.
Allergens. Contains: Milk. May contain, depending on the brands you buy: Mustard, Celery.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 500 g spinach
- 250 g paneer, in 2 cm cubes
- 2 tbsp ghee, divided
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 3 cloves garlic, grated
- 2 cm fresh ginger, grated
- 1 fresh green chilli, chopped
- 2 tomatoes, chopped
- ¼ tsp ground turmeric
- 1 tsp garam masala
- 3 tbsp cream
- Salt, to taste
- 250 g basmati rice
Method
- Cook the rice according to the packet.
- Wilt the spinach in a large pan with a splash of water, then cool briefly and blend to a coarse purée.
- Fry the paneer in 1 tbsp ghee over medium-high heat until golden on a few sides, then lift out.
- Add the remaining ghee and the cumin seeds to the pan. Once they sizzle, add the onion and cook for 8 minutes until soft and lightly coloured.
- Stir in the garlic, ginger and chilli for 1 minute, then add the tomatoes and turmeric and cook until the tomatoes collapse, about 5 minutes.
- Add the spinach purée with salt and simmer for 5 minutes, loosening with a little water if needed.
- Fold in the paneer, garam masala and cream, warm through for 2 minutes and serve with the rice.