Luscious Palak Paneer


1 cup paneer (or tofu for vegans), lightly grilled
1 tablespoon ginger, minced
3 hot green chillies, minced (more or less if you prefer)
4 mediums cloves garlic, minced
10 cups fresh spinach, chopped
1 cup water
1 medium onion, minced
2 tablespoons sunflower oil
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon cinnamon powder
1/4 teaspoon cardamom powder
1/4 teaspoon fennel powder
2 tablespoons single cream (optional)
Salt to taste


Blanch the spinach in hot water with a tiny pinch of baking powder (which keeps it beautifully green!) and drain when wilted. Place in a blender and puree with a cup of water. Set the puree aside.
In a large pan heat the oil and add the onions, garlic, ginger, chillies and tomatoes. Cook for around 5 minutes on a high heat stirring constantly. Do not let it burn.
Add the spinach puree, turmeric powder, cumin powder, coriander powder, fennel powder, cinnamon powder, cardamom powder and salt to taste. Simmer on a medium heat until the oil separates from the spinach mixture.
Add the paneer and single cream if you wish and remove from the heat.
Serve with naan, rice, paratha or if you can’t wait, a spoon.




My crystal ball confirms that the ever popular dish, palak paneer (spinach and Indian cheese) will eternally remain the elite veggie choice on Indian restaurant menus. Nobody can resist that luscious texture of pureed spinach combined with supple, dense and addictive paneer.

You can make a vegan version by replacing the paneer with lightly grilled firm tofu and omitting the optional cream. Just as delicious and way more nutritious!




Saturday, March 20, 2010 - 5:14am


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