Indian
Indian - Curries and Gravies
Palak Paneer
Chef's Menu Description
Simmered in a vibrant, velvety purée of fresh garden spinach, garlic, and warming spices, finished with a knob of butter.
Ingredients
- • 400g paneer, cubed
- • 500g spinach leaves, washed
- • 2 tbsp ghee
- • 1 tsp cumin seeds
- • 1 large onion, finely chopped
- • 1 tsp ginger-garlic paste
- • 1 tomato, chopped
- • 1/2 tsp turmeric
- • 1/2 tsp garam masala
Preparation Steps
1
Phase 1
Blanch the spinach for 2 minutes, transfer to ice water, then blend to a smooth puree.
2
Phase 2
Heat the ghee and crackle the cumin seeds.
3
Phase 3
Saute the onion until golden, then add the ginger-garlic paste and tomato and cook until soft.
4
Phase 4
Add the turmeric, garam masala, and salt and fry for 1 minute.
5
Phase 5
Add the spinach puree and simmer on medium for 5 minutes without overcooking.
6
Phase 6
Add the paneer cubes and cook for 2 minutes; serve with roti or naan.