Palak Paneer (Spinat mit Paneer)

Palak paneer is a North Indian classic: fresh spinach blended into a silky sauce with soft cubes of paneer. Blanching the spinach briefly keeps the colour bright.

Frozen leaf spinach works too – just thaw and squeeze it well.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 15 min
• Cook 25 min
• Vegetarian · gluten-free
• Beliebt in Punjab

Ingredients

• 500 g fresh spinach
• 250 g paneer, cubed
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 1 tbsp ginger-garlic paste
• 1 green chilli
• 1 tomato, chopped
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp salt
• 2 tbsp cream
• ½ tsp kasuri methi

Method

1. Blanch the spinach in boiling water for 1 minute, then put it straight into cold water. Drain and blend smooth with the green chilli.
2. Lightly fry the paneer cubes in a little ghee until golden, then set aside in warm water so they stay soft.
3. Heat ghee, add cumin seeds, then onion and fry until golden. Add ginger-garlic paste and tomato and cook until soft.
4. Add turmeric, coriander powder and salt, then the spinach purée. Simmer 5 minutes.
5. Add the drained paneer, garam masala, crushed kasuri methi and cream. Simmer 2–3 minutes and serve with naan or roti.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.