Vegetarian & Vegan
Palak Paneer
Prep Time:
15 minutes
Cook Time:
30 minutes
Serves:
4
I first had this dish with naan bread in Jaipur, Rajasthan — the Pink City. While travelling around India, I became vegetarian because I did not trust the meat I saw in the markets.
You can substitute the spinach with peas. In some UK Indian restaurants the sauce is enriched with cream or even condensed milk; this version uses strained yoghurt.
Ingredients
To make the paneer
I’m lucky enough to have a local micro dairy 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 tbsp 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 paneer, cut into cubes
- 300g baby spinach
- 4 tbsp ghee
- 2 green chillies, sliced lengthways
- 200g onion, peeled and chopped
- 250ml tomato passata
- 2 garlic cloves, peeled and diced
- 4cm ginger, grated
- 20 cashew nuts, soaked in water
- 2 tsp garam masala
- ½ tsp cumin seeds
- 4 x green cardamons
- 4 cm x cinnamon stick
- 2 cloves
- 1 tsp x dried methi
- 200ml strained yoghurt
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
Cook with Andy
Explore spice, texture and North Indian technique in Andy’s small-group class. See the North Indian Cookery Class at The Tree Inn and reserve your place.
