Palak Paneer "Spinach Curry"
Serves 4 / Approx. cooking and prep time 40 minutes
This a great recipe vegetarian recipe, and in terms of Indian curries it has got to be one of the easiest ones I have ever tried. Just a warning, unless you use low fat paneer it is definitely not diet food. Keeping that in mind, a small amount of paneer per person along with the rice and spinach based curry is plenty filling. This recipe is from Veg Recipes of India, an excellent site for anyone interested in learning authentic Indian dishes. I adapted the recipe slightly as I do not have access to all the Indian ingredients. Also, the original recipe gives a great step by step photo guide. I am trying the paneer makhani this week, which I expect will be equally delicious.
Ingredients
2 large handfuls of fresh spinach
1 green chilli, seeds in for extra spice
1/2 inch of ginger
1 small onion, diced
1 small tomato, diced
3/4 tsp of cumin seeds
5 garlic cloves, minced
1/4 tsp of turmeric powder
1 tsp garam masala
2 bay leaves
200g paneer
1 tbsp of cream or plain yoghurt
2 tbsp of unsalted butter
1/2 tsp fenugreek powder or 1 tsp dry fenugreek leaves
salt, to taste
Preparation
- Wash the spinach if necessary and then cover with boiling water. Cover the spinach and let it sit for 2-3 minutes.
- Drain the spinach and quickly rinse with ice cold water.
- Place the spinach, ginger, green chilli and one garlic clove in a small plastic bowl or jug. Using a hand blender puree until smooth. Alternatively use a good processor.
- Set the puree aside.
- Heat some ghee or oil in a large pan.
- Fry off the cumin seeds until they give off a scent.
- Saute the garlic and onions together with the bay leaves until the onions have browned.
- Add the tomatoes and saute until they become soft.
- Add the turmeric and extra chilli powder if you wish.
- Add the spinach puree and some extra water if it is too thick.
- Let the curry simmer for 6-7 minutes or until the spinach has cooked through.
- Season with salt and garam masala. Stir in the paneer.
- Let the curry, with the paneer simmer for another minute. Add the fenugreek. Stir.
- Serve with rice, roti, naan, etc. I also enjoy fresh tomatoes with mine.
- Enjoy!
