Posts Tagged ‘palak paneer’

Palak paneer

Posted on: May 19th, 2009 by admin 2 Comments

Indian food uses some of the best mixes of spices and vegetables in the world. It isn’t always as hard to make as some people think. Paneer is a lovely cheese used in a lot of Indian dishes which is also not too hard to make yourself if you’re so inclined. Palak is a term for spinach, which is also sometimes called saag, healthy and delicious- win win.

  • 4 bunches spinach, roughly chopped
  • 150g paneer cheese (buy it from good grocery stores/delis)
  • 1 tomato, diced
  • 2 Tbsp butter
  • 1 large onion, diced
  • 1 tsp ginger, minced
  • 1 tsp garlic, minced
  • 1/2 tsp red chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric powder
  • 1/2 c ricotta or cream
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp black pepper
  • handful of cashews
  • handful of coriander, chopped

Cut the paneer into cubes and set aside.

In a saucepan add butter, garlic, ginger and onions and fry for a couple minutes. Then add all the rest of the ingredients expect for the paneer, curds and the cashews and wilt the spinach and coriander for about 5 – 7 minutes. Take off the stove and allow to cool a little. Blend this mix until it forms a rough paste and pop back in the saucepan. Add the paneer and the cashews and simmer for about 10 minutes, in the last 2 minutes add the ricotta or cream (note- you can leave this out).

Serve with rice or naan, finely sliced onion, a little coriander and lime. You can also sprinkle the top with a little garam masala powder if you have some available. It is also great to dry roast the spices before you use them if you have time.

Recipe adapted from SBS food