Palak Paneer

Spinach is such a versatile vegetable and I absolutely love it. I often use it in most cuisines, let alone Indian food. My version of Palak Paneer is made with baby spinach leaves and Indian paneer cheese in a mild creamy tomato based sauce. It’s similar to Saag Paneer, but this variation is made with only 1 type of green, spinach leaves, whereas Saag Paneer is made with a combination of a few green vegetables and no tomato sauce.

I could happily eat this on it’s own with rice, but some prefer it as an accompaniment to a main meal. Realistically it has enough calories to fill you up just on it’s own…yes, it’s indulgent…and yes I do love my creamy curries, but if you are looking to cook up a feast or entertaining, this dish will most certainly get you compliments and keep your guests belly’s happy and full, hands down!

[lt_recipe name=”Palak Paneer Recipe” servings=”3″ prep_time=”10M” cook_time=”20M” total_time=”30M” difficulty=”Easy” summary=”A creamy cheese and spinach curry made with a few whole spices. Palak Paneer is a hearty and filling meal.” print=”yes” image=”https://www.spicella.com/wp-content/uploads/2020/10/Palak-Paneer-thumbnail.png” ingredients=”2 tbs Sunflower Oil or Olive Oil;2 petals Star Anise;2 Cloves;1 Black Cardamom pod;3 cloves Garlic;5g Ginger;1/2 tsp Red chilli powder;3/4 tsp Salt;1/3 tsp Turmeric powder;1 tsp Coriander powder;1 tsp Cumin powder;250g Baby Spinach leaves;226g Paneer Cheese (cut into cubes);200g Tomatoes (tin & blended);50ml Single cream”]In a pan add 2 tbs Sunflower or Olive oil. Once heated add the whole spices: star anise, black cardamom pod and cloves. Let this sizzle.;Add the diced onion and cook on a medium heat until golden brown.;Cut the paneer into cubes and cook it in with the onions for about 5 minutes, stirring occasionally.;Grate in the ginger, garlic and add in your ground spices: turmeric powder, cumin powder, coriander powder, red chilli powder and salt. At the same time add the baby spinach and let all the ingredients combine and cook for 5 minutes,;Blend the tomatoes and mix into the curry. Turn up the heat (medium to high) to burn any excess water. Cook for about 5 minutes.;Once the sauce has reduced slightly and water burned off, add in the single cream and let this cook for a further 2-3 minutes on a medium heat.[/lt_recipe]

Equipment Required

• Non-stick pan

Tips on making Palak Paneer

• It’s quite common to cook the paneer initially in a bit of oil and setting aside before starting. My method however, entails cooking the paneer into the onions, saving that extra bit of frying…it’s quicker and less calories.