Palak paneer

Prepared 0 of 6 steps

1. 01

   Rinse and wash the spinach

   Remove tough stems and damaged leaves. Rinse the spinach in several changes of water to completely wash away any sand. Prepare a large bowl of cold water for quick cooling after blanching.

2. 02

   Blanch and puree

   Blanch the spinach for 1 minute in boiling water, then immediately transfer to cold water. Cool, well-squeeze out excess liquid, and blend with 100 ml of water until smooth green puree. Do not overcook the leaves at this stage.

3. 03

   Fry the paneer

   Cut the paneer into cubes about 2 cm across. Fry in 20 g ghee for 3–4 minutes, gently turning until lightly golden on several sides. Transfer to a clean plate; do not fry to a hard crust.

4. 04

   Cook the onion base

   Heat the cumin seeds in the remaining ghee for 20 seconds. Add the finely chopped onion and cook for 7–8 minutes. Add the minced garlic, ginger, chilli and ground coriander; after 1 minute, add the chopped tomatoes and salt.

5. 05

   Combine the green sauce

   Cook the tomato base for 5–7 minutes until soft, then add the spinach puree. Warm through on low heat for 3–4 minutes, stirring occasionally. Do not boil for long: the green sauce will lose its bright color and fresh taste.

6. 06

   Add the paneer and cream

   Stir in the cream, garam masala and paneer. Warm gently for another 2–3 minutes until the cheese is hot inside. Turn off the heat, add lemon juice and serve without extra cream decoration or side dishes.