Palak Paneer (Spicy Creamed Spinach with Paneer)

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Palak Paneer (Spicy Creamed Spinach with Paneer)

Traditional Northern Indian Palak Paneer - always a favorite

Course Main Course

Cuisine Indian

Keyword Indian, Palak Paneer, Paneer, Pure Veg, Spinach

Prep Time 10

Cook Time 15

Servings

Calories 433kcal

Author Gayle Lawrence

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.

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