When you’re craving a big hit of greens, Palak Paneer is the perfect choice. A curry made with spinach simmered in a fragrant blend of spices. We whip this up whenever English spinach is cheap and in season, but feel free to mix it up with other greens like mustard greens, dandelion, kale, or silverbeet.
Paneer is a mild Indian cheese that beautifully absorbs the flavour and spices it is cooked with. It's widely available at most supermarkets, however you'll find a softer, creamier version at specialty shops. Serve this wholesome curry with a side of rice or flatbreads and a drizzle of yogurt, and pat yourself on the back for eating so many greens.
Ingredients 14
For The Paneer
For The Curry
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Method 9
Wash thoroughly to remove any grit and then wash it again! Chop off the roots and discard. Then roughly chop the stems and leaves and put them into a large bowl. Cover with boiling water and let sit for a few minutes. Drain into a colander, running cold water over the spinach. Squeeze excess liquid out and set spinach aside.
Dry the with paper towel and cut into 3-4 cm cubes. Put into a bowl and sprinkle with the , and and mix well to coat.
Finely chop the , and and grate the .
Heat a frypan until hot, add 1 tablespoon of sunflower oil then add the and quickly brown on all sides. Transfer paneer to a bowl, then return the pan to medium heat.
Add another tablespoon of to the pan and sauté the for 3-4 minutes, add the , and and sautée for a minute or two. Add in the spices and and cook for another few minutes.
Add in the chopped and cook for a few minutes until the tomato starts to soften.
Transfer the mix to a food processor and blitz to a rough paste. Scrape down the sides of the food processor, add the and blitz again until a smooth puree.
Return the puree to the pan with a cup of water and gently heat through, simmering for 10 minutes until the water has evaporated and the curry has started to thicken. Add the and cook until warmed through, then add the and gently cooking for another minute until the curry is looking rich and glossy. Taste, adding more or if needed.
Serve with rice and yoghurt and chopped coriander
Clove Kitchen's tips
English spinach is commonly used for its availability, mild flavour and tender texture. If you have a bag of baby spinach on hand, feel free to toss it in the mix. If you like bigger flavours with a touch of bitterness and bite, try a mix of mustard greens, Swiss chard, silverbeet or dandelion. These can be blanched in the same method as outlined in the recipe.
Helpful tips
Notes
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