Palak Paneer

🥘 Ingredients

• paneer 300 g
• butter 30 g
• butter 30 g
• onion 1 ½
• fenugreek 1 tsp
• cumin 1 tsp
• coriander 1 tsp
• salt ¾ tsp
• garlic 2 cloves
• ginger 20 g
• tomato 2
• chilli 1
• spinach 700 g
• cream 100 ml
• lemon juice 1 tbsp

1. 1

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Paneer

1. 1

   Cut paneer into 1.25cm thick slices. Then cut each slice into 2.5cm x 2 x 1.25cm thick pieces approximately!
2. 2

   Melt half the butter in a non-stick pan over medium-high heat. Place half the paneer in the pan and cook for 1 - 1 1/2 minutes until light golden - I tend to make it deep golden because colour = more flavour, but traditional is just a hint of gold.
3. 3

   Turn, then cook the other side until light golden. Remove onto paper towel-lined plate. Repeat with remaining butter and paneer.
4. 4

   Use per recipe.

Palak

1. 1

   Saute onion & spices: Melt butter in a large pot over medium heat. Add onion , fenugreek , cumin , coriander , salt and pepper. Cook for 3 minutes until onion is softened but not golden.
2. 2

   Add garlic and ginger , cook for 2 minutes.
3. 3

   Add the tomato and chilli , cook for 3 minutes on a medium heat.
4. 4

   Add spinach: Add about 1/3 of the spinach – or as much as you can handle in the pot (!) – and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.
5. 5

   Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.
6. 6

   Cream & lemon: Add the cream and lemon juice . Cook, stirring gently, for 3 minutes.
7. 7

   Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.
8. 8

   Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see above). Stir gently to mix through.
9. 9

   Serve over basmati rice with fluffy, chewy homemade naan on the side!