Vegetarian & Vegan
Palak Paneer
Prep Time:
15 Minutes
Cook Time:
30 minutes
Serves:
4
I had this dish in Jaipur, (The pink city) Rajasthan, in a restaurant served with naan bread. Travelling India I became a vegetarian whilst there, as I saw the meat in the markets and didn’t trust it.
The spinach can be substituted with peas making it a popular dish served in Indian restaurants the U.K. often laden with cream and even condensed milk!
Ingredients
To make the paneer
I’m lucky enough to have a local micro diary that supplies me raw milk from Jersey cows in Cornwall. If you haven’t got access then use non homogenised milk. Put into a double boiler, stir occasionally. Bring to a simmer, then take off the heat. Add 2tbs vinegar, (cider), now you should have curds forming. If not reheat and add an extra 1 tbs vinegar, take off the heat. Line a colander or a paneer press with a cheese cloth, with bowl underneath to catch the whey. Cover the curds with the cheese cloth add a plate to the top. Then add some weights to press the curds I use heavy tins such as coconut cream. Makes enough for 4 people.
Ingredients
- 300g x paneer cut into cubes
- 300 g baby spinach
- 4 x tbs ghee
- 2 x green chillies sliced length wise
- 200g x onion peeled and chopped
- 250 ml x tomato passata
- 2 x cloves garlic peeled and diced
- 4cm x ginger grated
- 20 x cashew nuts soaked in water
- 2 tsp x garam masala
- 1/2 tsp cumin seeds
- 4 x green cardamons
- 4 cm x cinnamon stick
- 2 x cloves
- 1 tsp x dried methi
- 200 ml strained yogurt
Method
1. Blanch 100g spinach and cashew nuts in boiling salted water for 30 seconds, refresh in iced water, squeeze dry and blend with a little water to make a puree
2. In a heavy bottomed pan melt the ghee on a low heat, cook the onions without colour
3. Add the chillies, ginger and garlic cook for a few minutes
4. Strain in a sieve then cook the paneer until golden brown, add the onion mix back to the pan and stir well
5. Add the spices and cook for a couple more minutes
6. Then add the tomato passata
7. Add the pureed spinach and cashew nuts and a little water to get a nice sauce
8. Take off the heat stir in the paneer, methi and yogurt
