Recipe by @saibskitchen
Paneer is incredibly versatile and can be served in various forms but one way is as a rich, hearty curry. This palak paneer is slightly adapted from Madhur Jaffrey’s version. A great recommendation is adding coconut milk which makes this dish rich and creamy which makes adding cream to the curry optional.
Ingredients in bold available at The Spice Emporium.
250g paneer, gently fried (*Use tofu for a vegan dish)
1 cup of coconut milk, plus more for the top.
2 tsp garlic, minced
1 tsp ginger, minced
1/2 tsp salt
1 tbsp kasuri methi
1 onion, finely sliced
1 tbsp ghee
1/4 tsp turmeric
1/4 tsp chilli powder
1/2 cup water
1 small tomato
1/2 cup fresh coriander
2 potatoes, cubed and boiled.
Cooked Lal Qilla Basmati rice or fresh rotis or puri.
Blanch spinach in hot water until wilted, remove from the hot water and put it in a colander to gently drain.
Saute the onion in the ghee until translucent and soft for about 10 – 15 minutes – don’t rush this process.
While the onions are cooking, put the spinach in a blender with the tomato, coriander, 1/2 cup water and the kasoori methi and blend till smooth.
Once the onions are soft, add the ginger and garlic and let it cook for 2 minutes. Now add the rest of your spices and stir to combine.
Once combined, add the spinach puree and coconut milk and let it cook for about 5 minutes. Gently add the paneer and cooked potato and cover the pot slightly, allowing the sauce to thicken.
Before serving, garnish with green chilli, coriander and a drizzle of coconut milk.
Serve with roti, puri or basmati rice.