Paneer With Spinach
Spinach and paneer come together in this creamy and flavorful dish that is sure to tantalize your taste buds. The vibrant green spinach is blended to a smooth paste and cooked with aromatic spices like cumin, coriander, and garam masala. Tender paneer cubes add a delightful texture to the dish, while a touch of dairy brings a rich and creamy finish. This spinach and paneer curry is perfect served with fluffy pilaff rice or warm naan bread, making it a satisfying and delicious meal option for any occasion.
— Constant Cookbook
Ingredients
- 750g/1½lb baby spinach
- 3 tbsp vegetable oil
- 1 tsp cumin
- 1 large onion
- thumb-sized piece of fresh ginger
- 1½ tbsp chopped garlic
- 1-2 green chillies
- 2 tsp ground coriander
- , to taste salt
- 250g/8¾oz ready-made paneer
- ½-1 tsp garam masala
- 6 tbsp whole milk, or 4 tbsp double cream
- 1-2 tsp lemon juice
Instructions
- Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.
- Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.
- Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.
- Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4-5
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