Palak Paneer is a winter favourite that is also vegetarian! Trust us, this dish is so packed full of gut-friendly friendly goodness, and is both delicious and filling that you won’t even miss the meat! Just be sure to pair with a side of rice or naan.
Serves : 4
Prep Time : 10 – 15 MINUTES
Cooking Time : 30 MINUTES
Ingredients
Method
– Heat 1 tablespoon of the oil in a large pot over medium heat and sauté the chilies, cashews and spinach for 3 minutes, until the leaves start to wilt. Take off the heat and allow to cool for at least 15 minutes.
– Add a 1/4 cup of water and puree using an immersion blender until completely smooth. If the consistency is too thick, you can add an additional 1 – 2 tablespoons of water.
– Pour mixture into a bowl and set aside.
– Clean the pot with a paper towel and place back on medium heat. Add the butter and remaining oil.
– Once heated, add the cinnamon, cardamom, cloves and cumin seeds.
– Once the spices are fragrant, add the onions and sauté until fragrant and translucent.
– Add the ginger and garlic and sauté until fragrant.
– Add the tomatoes and season with salt. Stir and cook until they are soft and mushy.
– Add the garam masala and stir for 1 – 2 minutes.
– Pour in 3/4 – 1 cup of water, bring to a boil, then partially cover and cook until onions are mushy and the water is significantly reduced.
– Reduce heat to low, add the pureed spinach mixture, along with the fenugreek seeds. Mix and partially cover, allowing it to bubble away for 3 – 5 minutes. If it’s too thick, add 1 – 2 tablespoons of water.
– Stir in the paneer and take off the heat.
– Garnish with cream and serve with rice or naan.
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