Palak Paneer (Spicy Creamed Spinach with Paneer)
Traditional Northern Indian Palak Paneer - always a favorite
Servings 4
Calories 433kcal
Equipment
- Large sauté pan
Ingredients
- 6 cups Fresh spinach (measurement for fresh, not chopped!) Washed, blanched and roughly chopped
- 1 tsp Fresh ginger Grated
- 1 med Tomato
- 1/2 tsp Cumin seeds (Jeera)
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1 pinch Asafoetida (optional, use for Vata Dosha people)
- 1/2 tsp Garam masala
- 1/2 cup Water
- 2 tbsp Ghee or butter
- 2 cups Paneer 200 gram package
- 2 tbsp Fresh heavy cream
- 1 tsp Kasoori methi (Fenugreek leaves, dry) Crush
- 1 tsp Pink Himalayan salt Freshly grated.
Instructions
- Wash spinach well, drain and cook until wilted over low heat. Drain and roughly chop.
- Add ghee to saute pan, heat and then add the cumin seeds and sizzle. Then add chopped tomates, salt and cook until soft and oil separates (about 5-10 minutes) stirring to keep from sticking and burning.
- Add the turmeric and red chili powder, and asafoetida if you are using it (I usually don't). Cook a few minutes, stirring constantly.
- Add the chopped cooked spinach and cook to blend. Remove from heat and cool.
- Blend spinach tomato mixture in a food processor with 1/2 cup of water or so, until smooth; then strain to really make the sauce smooth (I don't like the tomato skins so I do this with all Indian gravies)
- Return smooth puree spinach mixture saute pan, heat and add the chopped paneer and garam masala and cream. Cook a few more minutes to heat.
- Add crush kasoori methi and serve.
Notes
My recipes evolve over time, and this one is no exception.
I do not blanch the spinach, I just wash and add to the spicy tomato paste and cook covered for about 10 minutes until the spinach is soft and wilted.