Indian palak paneer

    (7)
    50 min

    Cubed paneer is cooked to perfection with fresh spinach and the perfect balance of spices. Serve with some fluffy rice for a complete vegetarian meal.


    1 person made this

    Ingredients
    Serves: 2 

    • cooking spray
    • 225g paneer, cubed
    • 2 tablespoons rapeseed oil, divided
    • 1 teaspoon cumin seeds
    • 350ml water
    • 280g fresh spinach
    • 1 large tomato, diced
    • 3 cloves garlic
    • 2 dried red chillies, or to taste
    • 1 tablespoon chopped fresh root ginger
    • 1 teaspoon curry powder
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 1 pinch salt to taste

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat a frying pan coated with cooking spray over medium heat; fry the paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl.
    2. Heat 1 tablespoon rapeseed oil in the same frying pan used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chilli peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt.
    3. Bring spinach mixture to the boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool.
    4. Transfer spinach mixture to a blender or food processor; puree until smooth.
    5. Heat remaining 1 tablespoon rapeseed oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (5)

    by
    1

    This was good. I would definitely double or triple the recipe next time because two servings wasn't enough! I thought there was too much cheese for the amount of spinach mixture that 10 oz fresh spinach made.  -  04 Jun 2015  (Review from Allrecipes US | Canada)

    by
    1

    I liked it, but it needs work. First of all, it could really use more salt. I had to add nearly two teaspoons (maybe more) to get it salty enough for me. Also, the amount of spices seemed a bit bland upon completing the dish. Keep in mind, I didn't have any fresh spices-only dried ones. I did 'bloom' the cumin in the pan in oil like it said, but next time I'll try 'blooming' all the spices together. I used fresh spinach, which seemed to create a lot of extra water, but I think if I tweak the recipe, it will turn out better.  -  06 May 2015  (Review from Allrecipes US | Canada)

    by
    1

    Excellent dish. Almost restaurant quality. Next time I will use tofu instead of the cheese. Thank you  -  20 Jul 2014  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 6 collections