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Palak Paneer


Chef /Owner Ashwani Kumar Nagpal
India Palace

A dish from the Punjab region made with paneer, an Indian cheese.

1 1/4 cups fresh spinach
1/2 inch fresh ginger, chopped
1 or 2 garlic cloves, chopped
1 or 2 green chiles, chopped
2 Tbsp oil
1/2 tsp cumin seeds
1 small bay leaf
1 medium onion, finely chopped
4-5 garlic cloves, minced
1 medium tomato, chopped
1/4 tsp turmeric
1/2 tsp chili powder
1/2 cup water
salt, to taste
1/2 tsp garam masala
2 cups paneer, cubed
1-2 Tbsp cream
1 tsp kasuri methi (dried fenugreek)

1. Blanch spinach in boiling water for 2-3 minutes then immerse in ice water. Strain and purée with ginger, garlic, and chiles. Set aside.
2. Heat oil over medium heat. Add cumin, cooking until it begins to pop. Add bay leaf and onions and sauté until golden.
3. Add minced garlic and tomatoes and simmer until soft. Mix in turmeric and chili powder, then spinach purée. Add water if mixture is too thick. Simmer 6-7 minutes. Season with salt.
4. Add garam masala and paneer and simmer for 1-2 min. Gently stir in cream and kasuri methi.

Yield 4 servings

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