Palak Paneer
Ingredients
- 500 gSpinach (fresh, stemmed)
- 250 gpaneer (in 2cm cubes)
- 2 tbspghee
- 1 pcOnion (finely chopped)
- 2 pcGarlic (cloves pressed)
- 1 pcRound tomato (seeded and chopped)
- 1 tspCumin seeds
- 1 tspTurmeric powder
- 1 tbspgaram masala
- 1 pcHot chili pepper (green, sliced)
- 2 tbspCream (for finishing)
- 1 pinchGray sea salt
- 1 pcFresh ginger (grated)
Method
A silky, deep green spinach cream coating firm, golden cubes of paneer cheese. The scent of roasted cumin and warm ghee rises as soon as the sauce starts to simmer.
- 1
Plunge the spinach into boiling salted water for 2 minutes. Remove them immediately and plunge them into a bowl of ice water to fix the chlorophyll and keep that vibrant green. Drain carefully.
- 2
In a skillet, heat a tablespoon of ghee. Pan-fry the paneer cubes until they are golden brown on each side. They should be crispy on the outside and remain soft in the middle. Set aside.
- 3
In the same skillet, add the remaining ghee. Toss in the cumin seeds; they should sizzle. Add the chopped onion, pressed garlic, grated ginger, and sliced chili. Sauté until the onion is translucent and starts to color.
- 4
Blend the blanched spinach with the tomato to obtain a smooth puree. Pour into the skillet, add the turmeric and garam masala. Simmer over low heat. The sauce should thicken and generously coat the spoon.
Frequently asked questions
How do you get this dish right?
- The thermal shock (boiling water then ice water) is the only secret to keeping an intense green color.
- Do not boil the sauce once the cream is added, it might split.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Flavors are often better the next day.
