Palak Paneer
Bright green spinach gravy hiding golden cubes of paneer, like a very well dressed ambush. It is the fastest way to make a bag of spinach feel like an occasion.
- Total time
- 15 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Bring a pan of water to the boil, drop in the spinach for 45 seconds, then drain and rinse under cold water to lock in the colour.
Squeeze the spinach dry, blitz it to a coarse puree with 3 tbsp water and set aside.
Heat the oil over medium-high and fry the paneer cubes for 3 minutes, turning, until golden on two sides, then lift them out.
In the same pan fry the onion 3 minutes, add the garlic, ginger, cumin and garam masala and stir 45 seconds until fragrant.
Stir in the spinach puree with the salt and cook just 3 minutes over medium heat, then fold in the paneer and cream and warm through for 2 minutes.
Serve straight away while the green is still vivid.
Read all that and thought “absolutely not”?
Completely fair. Palak Paneer is sitting in the Indian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Indian kitchen
Spice layered on spice until the room smells incredible.