Palak Paneer

This was by far the hardest recipe to find and write down. I must have researched 100 Palak Paneer recipes until I combined them all, made and adjusted and made and adjusted again. It’s a bit of a long process but sooo good served with buttered naan bread and/or dahl and rice. I have also found if you want to make this Vegan, Tofu is a great substitute for the paneer, use oil instead of ghee and omit the yoghurt which I often do as well. Enjoy, I’ll be making some of this soon for you guys!


Palak Paneer

  • 1 bag of spinach (or two frozen packages, one chopped one whole leaf)
  • 1 medium onion
  • 100-150g of Paneer ( half a package or substitute extra firm tofu)
  • 1 small green chili
  • 1 medium tomato
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 inch piece of ginger
  • 1/8 tsp cinnamon/ cardemon
  • 1 tsp garam masala
  • 15 cumin seeds
  • 1 tbsp coriander
  • 1/2 tsp paprika
  • salt and pepper to taste

Method

Cube paneer/ tofu (if tofu rinse and drain first), fry in 1 tbspn oil until browned on all sides,
set aside on paper towel to drain

Cook spinach in 2-3 Tbspn of water, covered. When cooked set aside 1/3 and puree the other 2/3 , mix together.

Fry finely diced onions in olive oil with cumin seeds, green chili and salt and pepper until transparent.

Add finely diced tomato, coriander, garam masala, paprika, garlic and ginger.

Cook mixture for 5 -10 minutes than add spinach mixture and cook for an additional 5 minutes.

Add paneer/tofu and cook until heated through.

Stir in 1-2 tbspn of yoghurt and serve…optional

*In the photos I have pictured we did not use a food processor and use 1/2 bunch of kale as well as 1 bag of spinach. Usually the sauce is much more smooth depending on your preference, they both taste delicious to me.

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