Palak Paneer
Adapted from a recipe by Chef Kumar
Cooking time 15 minutes; Serves 4
Ingredients
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Paneer cheese 250 gms, cut into cubes
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Spinach 2 bunches
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Spanish Onion 1 large, chopped
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2 cloves garlic, chopped
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Cherry Tomatoes 6
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Green Chilli 1 (Optional)
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Ginger ½ inch knob
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Oil for frying
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Cumin Seeds 1 tsp
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Dried Fenugreek Leaves 1 tsp
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1 tablespoon cream (optional)
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Salt To taste
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Coriander to garnish
Buyer's tip: paneer cheese and fenugreek leaves can be bought at Indian grocery stores
Method
Step 1 - Wash the spinach well under running water. Chop the spinach into rough sections (you will end up blending it so you don't need to be too precise) and cook the spinach with 100 ml of water for about 5 mins. Strain it through a sieve and then blend it till it becomes a fine paste and set aside.
Step 2 - Heat oil in a frying pan and add the cumin seeds. Cook till the seeds turn brown. Add the diced onion, dried fenugreek leaves, fresh ginger, garlic, cherry tomatoes and the cooked spinach paste and add 1/2 cup of water or stock. Cook for a further 4-5 minutes.
Step 3 - Finally add the cubed paneer and cook with the above for 3 minutes. Finish with an optional tablespoon of cream and add salt to taste. Garnish with some ginger julienne and chopped coriander and serve hot with rice.
Kumars tip:
Dont overcook the spinach as it will start to lose its colour.
Keep the dish simple and do not over-spice