India
Palak Paneer
Spinach curry with tender fresh cheese from the north
Palak paneer comes from Punjabi cuisine and is perhaps India's best-loved vegetarian classic: creamy spinach meets paneer, a mild, non-melting fresh cheese.
The secret is to blanch the spinach only briefly and shock it cold immediately – this keeps the vibrant green. Seasoned with ginger, garlic and garam masala.
Ingredients
- Leaf spinach500 g
- Paneer250 g
- Onion & tomato1 each
- Ginger-garlic paste1 tbsp
- Garam masala & cumin1 tsp each
- Cream or yoghurt2 tbsp
- Green chilli1
★ = available authentic in the Asia Boutique
Preparation
Blanch the spinach for 1 min, shock cold, purée finely.
Dice the paneer and lightly fry in oil, remove.
Fry onion, ginger-garlic and tomato into a masala, season.
Add the spinach purée, simmer briefly, finish with cream.
Fold in the paneer, serve with rice or naan.
Make it original
Real paneer and fresh garam masala make the dish. Available in the Asia Boutique.