Perfect Palak Paneer

Method
Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

1. Finely chop spinach, rinse well and drain only lightly.
2. Chop onions and saute in oil in a large pot (I use a stock pot that you would use for soup - you need a large pan for when you add the spinach later) over medium heat until translucent but not browned.
3. Add garlic, cumin, garam masala, tumeric, ginger and chillies to the onions and saute for 2-3 minutes, or until aromatic (add another dash of oil if the pot is getting dry, and turn down the heat if anything is burning).
4. Add chopped spinach and with the onions and spices, then put the lid on the pot and steam until spinach softens and wilts (you may need to add a little water here, 100ml or so, to effectively steam).
5. Stir through tomato until tomato is heated through.
6. Remove from heat and blend sauce in a food processor or blender until smooth and thick.
7. Chop the paneer into 1-2cm cubes and lightly pan-fry the paneer over medium heat until just starting to turn golden (do not overcook the paneer otherwise it will go rubbery).
8. Return palak sauce to the pot and stir through the soured cream or yoghurt untill combined.
9. Stir through the paneer and continue to simmer sauce for 5-10 minutes before serving.
10. Serve with chilli cheese naan bread and basmati rice. ENJOY!

Tip

If the sauce is too thick add water until you reach desired consistency - I like mine thick so I add minimal water during cooking.

Make it healthier

You can omit the soured cream or yoghurt and substitute this for water instead (or just use a light variety of the cream or yoghurt)