Fresh spinach cooked into a bright, lightly spiced gravy around soft paneer cubes.
About
The heart of Palak Paneer is fresh spinach cooked into a bright, lightly spiced gravy around soft paneer cubes. Give the base masala, lentils or vegetables enough time to cook properly and the dish develops a fuller flavour.
Nutrition Facts
Ingredients
8 ItemsTags
Instructions
Follow along step-by-step.
Blanch the spinach for 2 minutes, cool it quickly and blend with green chilli and ginger.
Heat oil, crackle cumin and cook the spinach puree for 6 to 8 minutes.
Season with salt and garam masala, then fold in paneer and simmer just long enough to warm it through.
Stir in cream and a little lemon juice off the heat to keep the flavour fresh.
Notes & Tips
Do not overcook the spinach after blending; the colour stays much nicer. Nutrition values are approximate per serving.
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