The perfect treat for a Saturday night fake-away. 100% vegetarian, palak paneer is irresistible served alongside some warm naan breads or with some pilau rice.
If you find double cream a bit heavy (or you’re unable to source any) milk or yoghurt can be substituted.
- 400g spinach
- 1 tomato
- 5 cloves of garlic (3 whole, 2 finely chopped)
- 1 inch of fresh ginger
- 1 green chilli
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 125ml water
- 1 tsp garam masala
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 2 tbsp double cream
- 225g paneer
- 1/2 tbsp kasuri methi
- Lemon juice, to taste
- Blanche the spinach leaves by putting them in boiling water, along with a little salt, for 2-3 minutes. Remove and put the straight into a bowl of ice cold water.
- Get a blender and pop in the tomato, the 3 whole garlic cloves, ginger, chilli and spinach. Puree until smooth, then set to one side.
- In a wok, heat the oil over a medium heat and then add the 2 chopped garlic cloves and sautee for a couple of minutes. Add in the chopped onion and fry until they are soft and translucent.
- Add in the spinach mixture and stir well. Gradually add water until you have the consistency you desire. Cover the pan and cook for around 10 minutes on a medium flame. Stir at regular intervals to avoid sticking to the bottom of the wok.
- Once the spinach has cooked, add in the garam masala, ground turmeric, chilli powder and season with salt. Mix everything together and allow to cook for 1 minute.
- Add the cream and paneer and let it simmer for 3-4 minutes.
- Turn the heat off, add in the kasuri methi and lemon juice, and mix well.
- Serve alongside rice or naan breads.
Lead image: vm2002 via Getty images.