Palak Paneer Indian Recipe
Paneer—a mild Indian cheese—can be found in Indian grocery stores. Or if you’re feeling adventurous, make your own! (It’s surprisingly easy.) Firm tofu also makes a fine substitute. This creamy dish delights with rich paneer, savory spinach and just the right amount of spice.
Ingredients
| 2 | pounds | fresh spinach, cleaned |
| 1 | cup | water |
| 1/4 | cup | oil |
| 1/4 | teaspoon | cumin seeds |
| 1 | large | onion, minced |
| 5–6 | cloves | garlic, minced |
| 1 | teaspoon | ground coriander |
| 3/4 | teaspoon | red chili powder |
| 1/2 | teaspoon | ground turmeric |
| 1 | medium | tomato, pureed in blender |
| 1/2 | cup | whole milk |
| 2 | pounds | small red potatoes, cooked |
| 3/4 | teaspoon | salt |
| ½ | teaspoon | garam masala |
| ¼ | teaspoon | sugar |
| *Select the smallest potatoes available at the market, making sure that they are fairly uniform in size. |
Directions
- Bring water to a boil, add the spinach and cook briefly until tender. Drain and set aside.
- Heat the oil in a heavy-bottomed pan over medium heat. Add the cumin seeds to infuse the oil with flavor. Adjust the heat to prevent burning.
- Add the onions and cook until translucent.
- Add the garlic and cook for one minute, adjusting the heat as needed to prevent burning.
- Stir in the coriander, chili powder and turmeric.
- Pour in the pureed tomatoes and mix well. Bring to a slow simmer.
- Working in batches, place half of the spinach in a blender with ¼ cup of the milk and puree. Repeat the process.
- Combine the pureed spinach with the tomato sauce.
- Add the salt and garam masala. Mix well.
- Add the fried paneer.
- Adjust the seasonings and bring to a simmer. Cook for 2–3 minutes until heated through.
- Serve immediately.
Preparation Time:
Approximately 35-40 minutes.
Tips and Techniques
