Palak Paneer
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Ingredients
- 400 g paneer
- 400 g spinach
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 150 g tomatoes, finely chopped
- 1 tsp ground cumin
- 1 tsp garam masala
- 50 ml double cream
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 475 kcal
- Protein
- 22.7 g
- Carbohydrate
- 11.2 g
- of which sugars
- 8.4 g
- Fat
- 37.4 g
- of which saturates
- 19.4 g
- Fibre
- 3.4 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the paneer into 2cm cubes. Heat half the vegetable oil in a pan and fry the paneer for 3-4 minutes until lightly golden, then set aside.
- 2
Blanch the spinach in boiling water for 2 minutes, drain and blitz to a smooth puree.
- 3
Heat the remaining oil in the same pan and cook the chopped onion over medium heat for 7 minutes until soft, then add the garlic and ginger and cook for 1 minute.
- 4
Stir in the ground cumin and the finely chopped tomatoes and cook for 5 minutes until softened.
- 5
Stir in the spinach puree and simmer for 5 minutes, then return the paneer to the pan along with the garam masala and double cream.
- 6
Simmer for a further 3 minutes until warmed through and serve with rice or flatbread.
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