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Palak paneer

Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course, sidedish
Cuisine gluten free, Indian, Kids choice, Spring, Vegetarian, Winter

Equipment

  • Kadai
  • blender
  • Cutting board
  • Knife

Ingredients
  

To blanch

  • 2 bunches spinach about 400 grams
  • 3 cups Water

To blend together

  • 1 small tomato
  • 1 green chilli i used serrano
  • 3-4 cloves garlic
  • 1 inch fresh ginger root

To saute and cook

  • 1 tbsp oil
  • 1 medium onion
  • 1 tsp garam masala powder
  • salt to taste
  • 1/2 cup milk

to finish the dish

  • 250 grams paneer / cottage cheese cut into cubes
  • 3 tablespoon heavy cream

Instructions
 

  • Wash and clean the spinach.
  • Boil the water and blanch the spinach till it turns limp and bright green.
  • Drain and set the spinach to cool a bit.
  • Blend the spinach with chopped tomato, chilli, garlic and ginger into a smooth paste.
  • Finely chop the onion and set it aside.
  • Into the khadai, add the oil and heat it up gently.
  • Add the chopped onion and let it saute.
  • Once the onion is translucent, add the pureed spinach and mix well.
  • To this add garam masala and cook slowly till they come together well.
  • Add the milk to thin the curry base.
  • As it bubbles add the cubes of paneer and let it simmer.
  • Once the palak tastes cooked, adjust the salt and remove it from heat.
  • Mix the heavy cream and stir well.
  • The palak paneer is now ready to be served.
    home style palak paneer.
Keyword curry recipes, Indian vegetarian dinner
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