Palak paneer with spinach and cream

Name: Palak paneer with spinach and cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: 500 g spinach; 250 g paneer; 1 pc onion; 3 cloves garlic; 15 g ginger; 50 g tomato paste; 100 ml whipping cream; 2 tablespoons vegetable oil; 1 teaspoon turmeric; 1 teaspoon garam masala; 1 teaspoon cumin; 1 teaspoon ground coriander; 1 teaspoon ground chili pepper; salt

Eduard LáskaSpicyIndian Cuisine x se líbilo

Palak paneer is a classic of North Indian cooking that wins over even people who usually avoid spinach. A velvety spinach puree is seasoned with ginger, garlic and garam masala, and cubes of fried paneer warm slowly in the sauce. Cream rounds out the flavor and tames the heat of the spices. The dish is hearty yet light and comes together in under an hour. Serve it with basmati rice or warm naan.

Příprava: 15min

Vaření: 20min

CELKOVÝ ČAS: 35min

Step by step process

Preparing the Spinach

1
For the palak paneer, first bring a large pot of salted water to a boil. Add the spinach and blanch for 2 minutes. Drain and immediately transfer to a bowl of ice water to preserve its bright green color. Drain again and blend to a smooth puree. Set aside.

Preparing the Paneer

2
Cut the paneer into cubes about 2 cm on each side. In a pan, heat a tablespoon of oil over medium heat and fry the paneer on all sides until golden, about 3 minutes. Remove and set aside.

Building the Sauce

3
In the same pan, heat the remaining oil. Add the cumin seeds and fry for 30 seconds until they begin to splutter. Add the finely chopped onion and fry for 5 minutes until golden. Stir in the garlic and ginger and fry for 1 minute. Add the turmeric, ground coriander, garam masala and chilli and fry for 1 minute. Add the tomato paste and fry, stirring, for 2 minutes.

Cooking and Serving

4
Add the spinach puree and 50 ml of water, stir and simmer for 3 minutes. Stir in the cream. Add the fried paneer and simmer for another 5 minutes over low heat. Season with salt and serve hot with basmati rice or naan.