Indian cuisine · Vegetable Dishes

Palak Paneer

Cubes of fresh cheese in a creamy spiced spinach purée – North India's green favorite.

Ingredients · for 4 servings

• 450 g spinach (fresh or frozen)
• 250 g paneer (or halloumi as a substitute)
• 1 onion
• 2 tomatoes
• 3 garlic cloves
• 1 piece ginger (3 cm)
• 1 green chili
• 1 tsp cumin seeds
• 1 tsp garam masala
• 4 tbsp cream
• 3 tbsp ghee or oil
• Salt

Instructions

1. Blanch the spinach for 2 min, shock in ice water (this keeps it bright green) and purée finely with the chili.
2. Dice the paneer and fry in 1 tbsp ghee until golden brown all over; remove.
3. Let the cumin seeds crackle in the remaining ghee, then fry the chopped onion until golden yellow.
4. Add the grated garlic and ginger, then the diced tomatoes, and cook down for 5 min.
5. Stir in the spinach purée and simmer gently for 5 min; season with garam masala and salt.
6. Fold in the paneer and cream and let steep for 3 min.
7. Serve with a swirl of cream, with naan or rice.