Recipe

Palak Paneer - Revisited Recipe

Add Step-by-Step Photos	Sweetooth / All my dishes 1 year, 2 months ago There are a lot of versions of this recipe but his is my take on it and I feel it is the closest to whats served in restaurants especially the ones in India! Prep:20m Cook:30m Servings:4	Sweetooth
	delicious spinach paneer cheese palak indian curry healthy satisfying garlic

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Ingredients

Spinach - ( I use the baby spinach available in stores - they beat 'bunch' spinach coz theres no hassle of trimming and cleaning)

Paneer - 250g (available in superstores and Indian stores - You could use firm feta instead)

Onions - 1 large - diced

Tomatoes - 2 meduim - diced

Garlic - 3 cloves - roughly chopped

Root Ginger - 1.5" piece - roughly chopped

green chillies - 2 to 5 depending on the heat you need (but no, this is not optional - it beats the blandness of the spinach)

Cashewnuts - a handful

Poppy seeds - 1.5 tbsp

Cumin powder - 1 tsp

Coriander powder - 2 tsp

Garam masala - 1 tsp

Oil - 2 tbsp

Butter - 1 tbsp

Cumin seeds - 1 tsp

Yoghurt - 2 tbsp ( or cream)

Sugar - 2 tsp

Salt to season

Directions

Wilt the spinach (if using microwave - for 3 mins on high) and set aside to cool

Toast the cashews and poppy seeds until golden brown

Dice the paneer (or feta) to small chunks

Combine the onions, tomatoes, garlic, ginger, chillies, cashews and poppy seeds and grind in a processer to a smooth paste.

Puree the spinach to a fine consistency

Heat oil and butter and add the cumin seeds.

As the seeds splutter, add the 3 powders and cook for a minute.

Now add the ground paste and cook on medium heat till there is no raw smell of the onions and the garlic and the oil appears separated from the paste.

Season with salt, add sugar and the puree at this stage along with the paneer cubes and bring to a boil.

You could add a little bit of water at this stage if you find the gravy too thick.

Whisk the yoghurt and add to the gravy. Simmer for a minute and its ready!

Garnish with some grated cheese and serve with naan/ chapati or basmati rice.

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