Palak Paneer

  • 300g Paneer, diced to medium sized cubes

  • 8 cups/240g frozen spinach

  • 2 large onions, sliced

  • 1 tbsp crushed garlic

  • 1 tbsp crushed ginger

  • 1 can diced tomatoes

  • 2 cups of rice

Pantry staples/optional:

  • ¼ cup water

  • Cooking oil

  • 1 tsp coriander powder

  • ½ tsp cumin powder

  • 1 tsp garam masala

  • ½ tsp salt

  • ½ tsp sugar (optional)

  • Chili flakes (adjust to spice tolerance)

  • 1 tbsp Kasuri Methi/coriander/mint leaves (optional)

Ingredients

Method

  • Defrost frozen spinach in microwave

  • Heat oil in pan (non-stick preferred). Place diced paneer in pan and fry until golden. Remove from pan, place to the side.

  • Heat oil again in same pan to medium high. Add sliced onions, ginger and garlic, and salt. Cook roughly 7 to 8 minutes until onions no longer taste raw

  • Stir in coriander powder, cumin powder and garam masala into the onion. Cook for 1 minute, stirring constantly

  • Add can of tomatoes. Mix well. Cook for 10 minutes. If mixture is sticking to pan or starting to burn, add water.

  • Stir in defrosted spinach. Cook for another 5 minutes. Add water.

  • Blend mixture (optional but preferred). If mixture is too thick, add more water

  • Return mixture to pan. Continue cooking and add in fried paneer. Add kasuri methi or coriander (optional, if it doesn’t taste of soap to you)

  • Taste mixture. If too bland, add more salt. If too mild, add more chili flakes. If too bitter, add more sugar.

  • Serve with cooked rice

Next

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