Palak Paneer

Golden paneer cubes in a creamy, spiced spinach purée. A beloved vegetarian, gluten-free Indian main.

Ingredients

• 800 g spinach
• 250 g paneer
• 150 g onion
• 150 g tomato
• 12 g (4 cloves) garlic
• 12 g (3 cm piece) fresh ginger
• 8 g (1) hot chili pepper
• 30 g (2 tbsp) butter
• 20 g (1½ tbsp) sunflower oil
• 60 g (4 tbsp) liquid cream
• 3 g (1 tsp) cumin
• 5 g (2 tsp) curry powder
• 7 g (1 tsp) salt
• 100 g (scant ½ cup) water

Instructions

1. 1

   Wash the spinach, blanch in boiling water for 2 minutes and plunge into ice water. Drain, then blend with the chili and the water into a smooth purée.

2. 2

   Cut the paneer into 2 cm cubes. Heat the sunflower oil in a pan and fry the paneer over medium heat for 4-5 minutes until golden on all sides; set aside.

3. 3

   Finely chop the onion, grate the garlic and ginger, and dice the tomato.

4. 4

   Melt the butter in a large pot, toast the cumin for 30 seconds, then add the onion and cook over medium heat for 6-7 minutes until golden.

5. 5

   Add the garlic and ginger for 1 minute, then the tomato and curry powder, and cook for 5 minutes until the tomato breaks down.

6. 6

   Stir in the spinach purée and salt and simmer on low heat for 8 minutes, stirring now and then.

7. 7

   Add the cream and paneer, heat for 3 more minutes and serve hot.

Nutrition

Per serving