Palak Paneer

gluten free

Ingredients (Onion paste)
1 medium onion, sliced
75 g cashew nuts
1 chili
125 ml water

Ingredients (Spinach)
Spinach (1 medium bunch)
650 ml water

Ingredients (Curry)
200 g paneer, cubed
3 tbs neutral oil
1 tsp (thinly) fresh chopped ginger
1 tsp dried garlic chips, crushed
75 g tomatoes, finely chopped
¼ tsp salt
1 tsp garam masala
2 tbs creme fraiche

Palak Paneer

One of the most famous and also super delicious North Indian currys is the Palak Paneer. The spinach is mixed with herbs and spices and homemade paneer. Here is our simple recipe.

Take onion paste ingredients in a pan and bring to a simmer. Let it cook for 15 minutes or until onions get soft. Let cool a bit.
Meanwhile blanch the spinach. Boil water on medium heat, add spinach leaves. Let it cook for (exactly) 4 minutes and take spinach leaves out and put them into cold water or rinse under running cold tap water. (Follow exact time and method, spinach will not lose its green color)
Make puree (onion and spinach separately) in grinder. Set puree aside.
Heat oil in a pan on medium heat.
Add ginger, garlic chips and fry for 30 seconds.
Add tomatoes and mix. Cook it for 2 minutes. Mash the tomatoes.
Add onion paste, cook for 2 minutes.
Then add spinach puree. Mix well and let come to a boil
Add salt and garam masala. Mix well.
Add paneer cubes and mix gently. (If the gravy is thick you can add water as per your liking consistency.) Cook it for 2 minutes.
Add creme fraiche and mix.
Serve with rice or Roti.

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