Indian
Indian - Regional Mains
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
- • 600g spinach (palak) leaves
- • 250g paneer, cubed
- • 2 tbsp ghee
- • 1 tsp cumin seeds
- • 1 onion, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 green chilies, chopped
- • 1/2 tsp turmeric powder
- • 1/2 cup cream
Preparation Steps
1
Phase 1
Blanch the spinach 2 minutes; shock in cold water; blend to a smooth puree.
2
Phase 2
Crackle the cumin in the ghee; fry the onion and ginger-garlic paste until golden.
3
Phase 3
Add the green chilies and turmeric; cook 1 minute.
4
Phase 4
Add the spinach puree and salt; simmer 5 minutes on low heat.
5
Phase 5
Fold in the paneer cubes; simmer 2 minutes.
6
Phase 6
Drizzle with the cream; serve with tandoori roti.