Palak Paneer - Revised

Published:

This is a revised version of my original recipe, that is slower to cook, but (I feel) yields a tastier result.

Serves: 6

Ingredients

Steps

  1. thaw spinach; blend with water into a fine paste
  2. in a 24cm sauté pan on low heat, melt ghee
  3. add cumin seeds; let sizzle
  4. add onion and 1 tsp salt; sauté until starting to brown
  5. stir through garlic & ginger paste; saute 20 - 30 seconds
  6. add coriander, Kashmiri chilli powder, and garam masala; stir and saute until fragrant; 10 to 30 seconds
  7. add tomato; simmer until it starts to separate from oil; ideally at this point the onion and tomato are starting to break down into a thick gravy
  8. add spinach and water; simmer covered for 5 minutes, stirring regularly; look for it to change to khaki colour
  9. add amchur and kasuri methi
  10. add paneer; stir through, simmer covered 5 mins
  11. (optional) add cream; stir through, simmer for 5 mins

Serve on steamed jasmine rice!