PALAK PANEER RECIPE

(for 4 servings)

INGREDIENTS
• 2 tablespoons oil or butter or ghee
• 4 green chillies, finely chopped (optional)
• 500g spinach
• 1 medium onion, grated
• 2 garlic cloves, chopped
• 1 tablespoon ginger, grated
• 1 medium tomato
• 1/4 cup cashews, lightly roasted and crushed (optional)
• 200g Paneer cheese, cut into 2cm cubes
• Garam Masala, to taste
• Kashmiri chilli powder or paprika, to taste
• 1 teaspoon ground cumin
• 1-2 teaspoons ground coriander
• Pinch of turmeric

METHOD
• Step 1- Wash spinach and cut or tear into large pieces.
• Step 2- Heat 1 tablespoon oil in large frying pan and add chillies (optional), then
spinach. Sauté until the leaves are wilted. Remove from heat, add cold or iced
water for 5 minutes.

• Step 3- Add to blender or processor with a pinch of salt, blend until smooth.

• Step 4 - Place tomato in boiled water for 1-2 mins. Remove from water and
remove skin, mash to pulp.

• Step 5 - Wipe pan clean and heat to medium. Add 1 tbs oil and fry cheese until
golden. Set aside and cover to keep warm.

• Step 6 - Add more oil to pan if needed. When pan is medium to hot, add onion
and fry for 2-4 minutes. Add garlic, ginger, cumin, coriander, garam masala and
chilli powder, to taste. Stir and sauté for 2-3 minutes.

• Step 7 - Add spinach mix, tomato pulp, cashews, pinch of turmeric and salt, to
taste. Mix thoroughly - add a little water, if needed.

• Step 8 - Cook for 5-10 minutes, adding the cheese in the last few minutes of
cooking, to heat through. Serve with rice and naan.