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Palak Paneer

Prep 15 min · cook 25 min · lunch, dinner · good for leftovers

indianvegetariancurrygluten-freenut-free

Ingredients

Scale to what I have

  • 500 g spinach
  • 1 tbsp ghee
  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic
  • 1 tbsp ginger, grated
  • 2 green chilies
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp salt
  • 120 ml heavy cream
  • 250 g paneer, cubed
  • 200 g basmati rice
  • 470 ml water (for the rice)

    Method

    1. Blanch the spinach for one minute, drain and blend smooth with the garlic, ginger and chilies.
    2. Cook the onion in ghee and oil until golden, add the cumin and ground spices.
    3. Add the spinach puree and salt and simmer for 8 minutes. Stir in the cream.
    4. Add the paneer and warm through gently. Serve with rice.